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Preheat the oven to 150˚C, prepare 4 ramekins by placing into a large baking tray and set aside. Bring a kettle of water to the boil. Combine the cream, honey and vanilla bean and seeds in a small saucepan and bring to a simmer over low heat, then remove from heat once it boils.In a large bowl, whisk the lemon zest, egg yolks and caster sugar until smooth. Pour the warmed honey cream over the yolks, sugar and lemon and whisk well to combine. Discard the vanilla bean. Use a fine mesh strainer to strain the mixture into a large jug, then divide between the 4 ramekins.Pour enough hot water into the large baking tray to come halfway up the height of the ramekins, then cover with foil. Bake for 45-50 minutes, or until just set. Remove from the oven, allow to cool completely, then chill in the fridge.When ready to serve, cover the surface of the custard with icing sugar and torch to melt. Repeat with a second layer of caster sugar and brûlée. Serve immediately.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at