honey pots de crème

belinda jeffery's recipes

My recipes are easy. They’re for the food I like to eat. Simple, fresh, full of flavour and just a bit different. You certainly don't need any great cooking skills for them, you just need to like food and like eating – just like me. The rest is simple.

honey pots de crème

These delicate little creams are ever-so easy to make and have a wonderfully mellow honey flavour and silky texture. More often than not, I serve them just as is with a sliver of honeycomb and a crisp wafer biscuit on the side, however they’re also rather lovely topped with slices of sweet, ripe fig; roasted plum halves; slivers of nectarine or poached quince, and caramelised apple slices.

1 1/2 cups (375 ml) pure cream
1/2 cup (125 ml) milk
1 vanilla bean, split lengthwise
1/3 cup (120 g) your favourite honey
1 egg
5 egg yolks

Honeycomb slivers, to garnish, optional

Put the cream, milk and vanilla bean into a heavy-based saucepan over medium heat. Bring the mixture to just below the boil (be careful not to let it boil or it will scald, which will affect the flavour of the crèmes) then turn off the heat and stir in the honey until it dissolves. At this stage if you have time, leave the mixture to sit, covered, for 30 minutes or so for the vanilla bean to work its magic and infuse the liquid with its unique flavour; if not, don’t worry, it will still taste great! (If you do leave the cream mixture to sit, warm it up again before continuing with the recipe.)

Preheat your oven to 160C. Sit six small (about 120 ml capacity each) ceramic dessert pots, ramekins or Chinese tea cups in a deep-ish roasting tin.

In a medium-sized bowl, whisk the egg and egg yolks together with a balloon whisk until they’re well combined, then slowly pour in the hot honey cream, whisking all the while. Once it’s well combined, strain the mixture through a fine sieve into a large jug.

Scrape out the seeds from the vanilla bean and stir them into the strained mixture, then divide it evenly between the pots. Pour enough very hot tap water into the roasting tin to come halfway up the sides of the pots, then cover the tin loosely with foil.

Bake the pots for 50-55 minutes, or until the custards are just set but still ever-so-slightly wobbly in the centre. Carefully remove the pots from the water bath and leave them to cool, then cover them and pop them in the fridge. (I usually sit them in a single layer in a container with a tight-fitting lid and store them in the fridge in this, so I don’t risk marking the tops.)

To serve the crèmes, sit each pot on a plate and decorate them with fine slivers of honeycomb or whatever topping you’re using. Serve biscuits on the side, if liked.

Serves 6

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