Honey Creme Caramel

I attended a school fete a couple of weeks ago and towards the end of the event a book stall was selling magazines at $2.00 for a plastic bag's worth. I am always looking for a bargain and stocked up on all the Aussie Cooking Magazines I could lay my hands on.

I came across Gary Mehigan's Honey Creme Caramel recipe and knew I had to try it.

Ingredients:

1/2 cup (110g) caster sugar

1 1/2 cups (375ml) whole milk

3/4 cup (185ml) cream

1/2 a vanilla bean or good quality vanilla essence (few drops)

4 whole eggs

100g honey

Method:

Place six 200ml capacity ramekins in a baking pan.

Heat sugar and 100ml water in a heavy bottomed pan on low heat for 4 minutes until sugar dissolves.

Increase the heat to high, bring to a boil and simmer for 6-8 mins until light brown. Make sure you move it off the heat at this stage as the sugar will continue to cook and you could risk burning the caramel.

Immediately pour into the ramekins.

Warm milk, cream and vanilla seeds and pod in a heavy bottomed pan on medium heat for 3 to 4 minutes. Do NOT boil.

Make sure the milk is only warm and not hot or your eggs could curdle with the next step.

Whisk eggs together with separately with honey. 

Gently, pour the warm milk into the egg mixture a little at a time. Strain the custard if required.

Pour the custard mixture over the cooled caramel into the ramekins.

Preheat your over to 160c or 140c (fan forced). Pour boiling hot water into the baking pan, ensuring it comes up half way to the sides of the ramekins. 

Bake for 30 minutes or until the custard is just set. Remove from the oven. Leaving the ramekins in the baking pan to cool.

Refrigerate for a minimum of 2 hours until chilled through.

To loosen Creme Caramels for serving run a knife around the edge and flip it over in a plate.

Enjoy.