Caramel Custard

Ingredients

• 140 g honey
• 1 Vanilla bean
• 300 g whipping cream
• 50 ml milk
• 2 egg yolks
• 2 Eggs

Instructions

1. 1.

   Whisk 40 g honey with the eggs and yolks well, but do not beat into foam. Bring the cream and milk to a boil with the split vanilla bean, then gradually stir into the egg mixture while whisking.

2. 2.

   Simmer 100 g honey with a little water in a small pot until it thickens slightly. Immediately pour into lightly oiled molds about 3 mm high as needed.

3. 3.

   Pour the strained egg‑milk through a sieve into the molds. Fill a large baking dish about 2 cm high with hot water, place the molds inside, and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 30 minutes until set. Let the caramel custard cool. To serve, loosen the edges with a sharp knife and transfer to plates.