• Honey crème caramels are so sweet and soft you’ll fall in love with them. If you want to get a bit more adventurous and try some different flavour combinations, add a drop or two of coffee essence to the custard mixture, or add the zest of 1 orange to the honey custard mixture for a slight citrusy tang.

    Recipe by Leila Saffarian

    Honey crème caramels

    By Leila Saffarian Serves: 6
    Cooking Time: 25 minutes + 2 hours to chill


    • Caramel

    • 200g (1 cup) sugar
    • 60ml (¼ cup) water
    • Crème caramel

    • 1L (4 cups) full-cream milk
    • 100ml honey
    • 5 large eggs
    • 2 egg yolks
    • 150g castor sugar
    • pistachio nuts, chopped, to serve



    For the caramel, combine the sugar and water in a small saucepan over medium heat, heating until the sugar dissolves and a caramel forms.


    Remove the caramel from the heat and pour into 6 small dariole moulds. Set aside.


    For the crème caramel, heat the milk and honey in a small saucepan over low heat.


    Whisk the eggs, egg yolks and castor sugar until pale and thick. Pour the warm milk over the eggs, whisking continuously. Pour the mixture through a sieve into a large jug.


    Pour the custard over the caramels and place the moulds in a bain marie.


    Bake in a preheated 180°C oven for 25 – 30 minutes or until set. Remove from the oven, cool completely and refrigerate until needed.


    Sprinkle chopped pistachios on top of the crème caramels before serving.