It took me a while to like custard. As a child I shied away from the yellow stuff without ever tasting it, and then one day I took the plunge and never looked back! From traditional pouring custard (not too runny please), to thick and rich crème pâtissière and let’s not forget ice cream, there are so many ways to love custard. And now here’s another! Burning the honey turns it into caramel with a delightfully floral taste, to adorn the delicately flavoured set custard.
Burnt Honey Crème Caramel
- 110g honey
- 330ml full-fat milk
- finely grated zest of 1 orange
- 1 medium egg
- 2 egg yolks (from medium eggs)
- 35g caster sugar
Preheat the oven to 160°C (150°C fan).
Place the honey in a small saucepan and cook over a medium heat until just smoking, a thermometer will read 170°C. Carefully divide the honey between four non-stick dariole moulds (8cm diameter at the rim, 5cm deep), then swirl 1cm up the sides. Take care, as the dariole moulds may become hot.
Place the milk and orange zest in a saucepan and bring to the boil over a medium heat. Once boiling, remove from the heat and pass through a sieve to strain out the orange zest. Whisk the egg, egg yolks and sugar in a mixing bowl until pale, then whisk in the infused milk. Transfer to a jug.
Place a square of kitchen roll in the base of a roasting tin and place the dariole moulds on top. Divide the custard between the moulds. Pour boiling water into the roasting tin, coming halfway up the sides of the moulds and carefully transfer to the oven. Cook for about 40 minutes, until set with a slight wobble in the middle. Leave to cool for a few minutes before transferring the custards to a wire rack to cool completely. Cover the cooled custards with cling film and chill for at least three hours before serving.
To serve, run a knife around the edge of each mould and place a small upside-down plate or bowl on top. Invert, give a sharp shake and carefully lift off the mould.