Honey crème caramel
|3||eggs — just the yolks|
|salt — just a pinch|
|5 ml||vanilla — essence|
|90 ml||Goldcrest Pure Honey — plus optional extra for drizzling|
Preheat the oven to 160°C. Line a roasting pan with a tea towel. Grease six ramekins well with non-stick spray and place in the dish.
Slowly heat the milk and cream in a small saucepan to just below boiling point. Remove from heat.
Whisk the eggs, yolks and sugar together. Add 60ml (¼ c) of the milk mixture and whisk quickly. Add the rest of the milk mixture gradually, whisking continually.
Return the egg mixture to the saucepan and heat over low heat. Stir continuously until the egg custard thickens slightly. Remove from the heat and add the vanilla essence.
Spoon a tablespoon of honey into each ramekin. Pour the custard over the back of a spoon into the ramekins.
Carefully pour boiling water into the roasting pan until it reaches halfway up the ramekins. Bake for 35–40 minutes or until just set.
To serve, remove the ramekins from the water and cool completely. Turn the puddings out onto a plate. Drizzle a little extra honey over (if using) and serve.