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
- 200g (1 cup) sugar
- 60ml (¼ cup) water
- 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.