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Honey pots
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Prep Time:
210 minutes
Cook Time:
40 minutes
Total Time:
250 minutes
Celebrate Australia Day with a sweet treat featuring local Ligurian-bee honey.
Ingredients:
  • 600ml thickened cream
  • 3 fresh bay leaves (see note)
  • 5 egg yolks, plus 1 whole egg
  • 85.80 gm honey, plus extra to serve
  • Nutmeg, to grate
  • Shop-bought meringues, to serve
Instructions:
  • In a saucepan over medium heat, gently warm the cream and bay leaves until almost boiling. Remove from heat and let sit for 15 minutes to infuse flavors.
  • Preheat the oven to 140°C while you prepare the rest of the recipe.
  • Whisk egg yolks, whole egg, and honey in a bowl until blended. Heat cream until almost boiling, then slowly add it to the egg mixture while whisking. Strain the mixture into a jug after removing from heat.
  • Divide the custard mixture evenly among 4 ramekins, each with a 200ml capacity. Place them in a deep roasting pan. Fill the pan with boiling water halfway up the sides of the ramekins. Sprinkle a bit of nutmeg on top and bake for 35-40 minutes until the custards are almost set with a slight wobble in the center. Cool briefly, then refrigerate for 2-3 hours until fully set.
  • For serving, generously drizzle honey pots with an additional drizzle of honey, crumble meringues, and sprinkle them over the honey pots.

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