Place honey, cream, milk, orange zest, vanilla bean and seeds in a saucepan and bring gently to the boil. Remove from heat, cover and leave to infuse for 10 minutes.
Bring cream back to a simmer. Lightly whisk egg yolks. Slowly pour hot cream onto yolks, whisking as you go, then pour mixture through a sieve.
Divide mixture between six
Once cooked, turn the oven off and very carefully take the bain-marie from the oven (the roasting dish is full ofvery hot water, so be careful). Remove ramekins from the bain-marie and cool on a wire rack for 30 minutes. Refrigerate for 4 or more hours, covered, until they have set firm.
Just before serving, sprinkle demerara sugar in a thin layer on top of each brûlée. Place under a very hot grill (or use a cook’s blowtorch) until a thin layer of caramel forms. Keep an eye on them as they will go from sugar to burnt toffee quite quickly. Stand 1 minute before serving, as the toffee will burn your lips.
© 2003 Peter Gordon. All rights reserved.