
Honey Crème Caramel
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert infused with the warmth of honey, perfect for any special occasion.
Ella x
Ingredients
- 300 mlheavy cream
- 100 mlwhole milk
- 200 ggranulated sugar
- 4 nulllarge eggs
- 50 gunsalted butter
- 50 ghoney
- 10 gsalt
- 1 mlvanilla extract
- 20 gflaky sea salt
- 50 gall-purpose flour
- 100 gcaster sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a baking stone to enhance the caramelization process.
- 2
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a simmer and cook for 5-7 minutes, or until it reaches 82°C (180°F).
Tip: Remove from heat and let cool slightly.
- 4
In a separate bowl, whisk together the large eggs and vanilla extract until well combined.
Tip: Temper the eggs by slowly pouring the warm cream mixture into the eggs, whisking constantly.
- 5
Gradually pour the egg mixture into the saucepan with the cream mixture, whisking constantly to prevent the eggs from scrambling.
Tip: Cook for an additional 2-3 minutes, or until the mixture has thickened slightly.
- 6
Remove the saucepan from the heat and stir in the unsalted butter until melted.
Tip: Strain the caramel through a fine-mesh sieve into a heatproof bowl to remove any cooked egg solids.
- 7
Pour the caramel into 6-8 ramekins or small baking dishes. Sprinkle the flaky sea salt and caster sugar over the top of each ramekin.
Tip: Use a kitchen torch to caramelize the sugar, if desired.
- 8
Bake the ramekins for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Let cool to room temperature before refrigerating.
- 9
Just before serving, sprinkle a pinch of all-purpose flour over the top of each ramekin to dust.
Tip: Serve chilled, garnished with a drizzle of honey if desired.
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