A burnt honey caramel adds a rich, almost bitter twist to this sweet, creamy dessert. It’s a great one for entertaining as you can make it ahead of time.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
290
Ingredients
Oil, to grease
FOR THE CARAMEL
25 g caster sugar
75 g runny honey
FOR THE CUSTARD
325 ml whole milk
2 medium eggs, plus 3 egg yolks
50 g caster sugar
25 g runny honey
1 Tbsp. vanilla bean paste
Directions
Step 1Lightly grease 4 roughly 150ml ramekins with a little oil. For the caramel, heat sugar and honey in a frying pan over low heat, stirring, until the sugar has dissolved. Turn up the heat to medium and continue cooking, swirling the pan rather than stirring, until a very dark, almost burnt, amber colour. Carefully pour the caramel into the ramekins, gently tilting the mixture so it covers the bases.
Step 2Preheat the oven to 150°C (130°C fan) mark 2. For the custard, heat the milk in a pan until steaming. In a large heatproof bowl, whisk eggs, yolks, sugar, honey and vanilla until combined. Slowly pour in the milk, whisking constantly, until combined. Pass through a fine sieve into a jug. Pour the mixture into the ramekins.
Step 3Arrange the ramekins in a small roasting tin and pour enough just-boiled water from the kettle to come halfway up the sides. Cook for 40min, until the custards feel set with a slight wobble. Carefully remove from the tin and leave to cool at room temperature, before chilling in the fridge for at least 4hr (ideally overnight) to firm up.
Step 4To serve, leave the caramels to come up to room temperature for 30min. Run a small knife around the rim of each ramekin and invert on to serving plates.
GH TIPs
Make up to 1 day ahead. Chill in the fridge and bring up to room temperature for 30min to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
