Ingredients
150 g honey, plus 2 tbsp extra
150 g pouring (whipping) cream
450 g milk
1 vanilla bean, cut into halves lengthways, seeds scraped and reserved
4 eggs
2 egg yolks
boiling water, for baking
USEFUL ITEMS
large ovenproof baking dish
6 ramekins (200 ml capacity) jug
Method
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Set aside a large baking dish and 6 ovenproof ramekins (200 ml capacity; ensure all ramekins t comfortably in baking dish).
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Place honey into mixing bowl and cook 30 min/Varoma/speed 1, without measuring cup, until dark golden.
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Carefully pour honey into prepared ramekins. Swirl honey to coat bases and sides of ramekins, then place into baking dish.
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Preheat oven to 140°C.
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Without cleaning mixing bowl, place cream, milk, vanilla bean and seeds into mixing bowl and heat 4 min/80°C/speed 1.
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Transfer into a jug and allow to cool for 5 minutes. Remove and discard vanilla bean pod. Clean and dry mixing bowl.
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Place eggs, egg yolks and 2 tablespoons extra honey into mixing bowl and mix 10 sec/speed 3, then mix 30 sec/speed 3, slowly pouring warm milk mixture through hole in mixing bowl lid.
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Distribute mixture evenly between prepared ramekins (see Tip). Pour boiling water into baking dish to come halfway up the sides of the ramekins. Bake for 35–40 minutes (140°C) or until just set. Remove from water bath and allow to cool (approx. 30 minutes). Once cooled, place into refrigerator overnight.
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Carefully run a knife around edge of each crème caramel and turn out onto plates to serve.
TIP
The reason for cooking these crème caramels in a water bath (also known as a bain-marie) is that it creates a more uniform and gentle heat so that they cook more evenly and don’t overheat.
