Traditional crème caramels are often loaded with cream and sugar and can be belly-achingly rich. Made with more milk and protein-rich eggs, these caramels are not only lighter, I think they actually taste better. Using honey for the caramel top adds a delicious, fragrant twist.
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
2 egg yolks
boiling water, for baking
large ovenproof baking dish
6 ramekins (200 ml capacity) jug
Set aside a large baking dish and 6 ovenproof ramekins (200 ml capacity; ensure all ramekins t comfortably in baking dish).
Place honey into mixing bowl and cook 30 min/Varoma/speed 1, without measuring cup, until dark golden.
Carefully pour honey into prepared ramekins. Swirl honey to coat bases and sides of ramekins, then place into baking dish.
Preheat oven to 140°C.
Without cleaning mixing bowl, place cream, milk, vanilla bean and seeds into mixing bowl and heat 4 min/80°C/speed 1.
Transfer into a jug and allow to cool for 5 minutes. Remove and discard vanilla bean pod. Clean and dry mixing bowl.
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.
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.
Carefully run a knife around edge of each crème caramel and turn out onto plates to serve.
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.