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This dish uses 4 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
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Moroccan Burnt Honey Crème Caramel
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Step 1 of 20
The burnt honey caramel
1 of 20
Place the honey in a heavy bottomed pan over medium heat.
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What you are cooking with
Burnt honey caramel
- 300 g Honey
- 60 ml Water
- 10 ml Lemon juice
- a pinch, optional Salt
The custard
- 1.2 L Full cream milk
- 400 ml Fresh cream
- 10 each Egg yolks
- 6 each Whole eggs
- 220 g Castor sugar
- 80 g Honey
- 1 each Vanilla pod, or paste
- 10 ml to 15 ml Orange blossom water
- a small pinch, steeped Saffron
- 1 g Fine salt