HONEY CRÈME CARAMELS
Serves 6
“MADE WITH MILK AND PROTEIN-RICH EGGS, THESE CARAMELS ARE NOT ONLY lighter, THEY TASTE better, TOO. USING HONEY FOR THE CARAMEL TOP ADDS A delicious, FRAGRANT TWIST” ~ LOUISE KEATS
150g (5 tbsp) honey, plus 2 tbsp extra 150g (150ml) pouring (pure) cream 450g (450ml) milk 1 vanilla bean, halved lengthways 4 eggs 2 egg yolks Boiling water, for baking
1. Preheat oven to 160°C (140°C fan). Place 6 ovenproof ramekins (200ml capacity) into a large baking dish.
2. Place honey into a medium heavy-based saucepan over medium heat. Bring to boil, reduce heat and simmer for 3-5 minutes, until deep golden.
3. Carefully pour honey into prepared ramekins. Swirl honey to coat bases and sides of ramekins, then return to baking dish.
4. Combine cream, milk and vanilla bean in a saucepan.
Cook over a low-medium heat until mixture almost boils. Remove from heat. Set aside to cool slightly.
5. Whisk eggs, yolks and extra honey in a large heat-proof bowl. Gradually whisk in warm cream mixture until combined. Strain mixture through a fine sieve into a large jug. Then pour evenly into each prepared ramekin.
6. Pour enough boiling water into baking dish to come halfway up the sides of ramekins (see tip, below). Bake for 35-40 minutes or until just set (they should still have a slight wobble). Remove from water bath and allow to cool for approximately 30 minutes. Once cooled, place into refrigerator overnight.
7. Carefully run a knife around edge of each crème caramel and turn out onto plates to serve.
tip
The reason for cooking these crème caramels in a water bath (also known as a bain-marie) is that it creates a more uniform and gentle heat, so they cook more evenly and don’t overheat.