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Honey crème caramels

Name: Honey crème caramels
Yield: 6
Ingredients: 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

May 15, 2013 (Last Updated: January 11, 2019)

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

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Honey crème caramels

By Leila Saffarian – Serves: 6

Cooking Time: 25 minutes + 2 hours to chill

Ingredients

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

Instructions

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.