Honey crème caramels

May 15, 2013 (Last Updated: January 11, 2019)
Honey crème caramels recipe

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.


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