Crème Caramel with Burnt Honey & Vanilla Bean
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Step 1 of 13
The caramel
1 of 13
Put the sugar and water into a saucepan without stirring and place over a medium heat.
The caramel
- 150 g Granulated sugar
- 30 ml Water
- 15 ml Burnt honey, or a dark floral honey such as chestnut or eucalyptus
- a pinch Sea salt
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What you are cooking with
The caramel
- 150 g Granulated sugar
- 30 ml Water
- 15 ml Burnt honey, or a dark floral honey such as chestnut or eucalyptus
- a pinch Sea salt
The custard
- 500 ml Full cream milk
- 250 ml Fresh cream, 35 percent fat
- 1 each Vanilla bean, or 1 tsp vanilla paste
- of half an orange, optional, for subtle depth Orange zest
- 100 g Granulated sugar
- 4 each Whole eggs, large
- 2 each Egg yolks