Honey Syllabub

Instructions

1. 1

   In a medium saucepan, combine the honey, sugar, and 120ml of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Don't let the mixture boil.

2. 2

   In a separate bowl, whisk together the egg yolks, lemon juice, and vanilla extract until well combined.

3. 3

   Gradually add the hot honey mixture to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Be patient and keep whisking.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes.

5. 5

   Remove the saucepan from the heat and stir in the melted butter until fully incorporated.

   Tip: Be careful, as the mixture will be hot.

6. 6

   Stir in the heavy cream and salt until fully incorporated.

7. 7

   Strain the mixture into individual serving cups or a large serving dish.

   Tip: Make sure to strain the mixture slowly.

8. 8

   Refrigerate the syllabub for at least 2 hours or until chilled and set.

9. 9

   Serve the syllabub chilled, garnished with a sprinkle of sugar or a few fresh berries if desired.

   Tip: You can also garnish with whipped cream if you like.