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Honey pots

  • 3:30 Prep
  • 0:40 Cook
  • 4 Servings
  • Challenging


  • 600ml thickened cream
  • 3 fresh bay leaves (see note)
  • 5 egg yolks, plus 1 whole egg
  • 3 tablespoons honey, plus extra to serve
  • Nutmeg, to grate
  • Shop-bought meringues, to serve


  • 1
    Place the cream and bay leaves in a saucepan over medium heat and bring to just below boiling point. Remove from heat and stand for 15 minutes to infuse.
  • 2
    Meanwhile, preheat the oven to 140°C.
  • 3
    In a bowl, whisk egg yolks, whole egg and honey together until just combined. Return cream to medium heat, bring to just below boiling point, then pour into the egg mixture, whisking to combine. Remove from heat and strain into a jug.
  • 4
    Divide the custard mixture among four 200ml ramekins, then place in a deep roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Dust the tops with a little nutmeg and bake for 35-40 minutes until the custards are almost set but still have a gentle wobble in the centre. Cool slightly, then chill for 2-3 hours until set.
  • 5
    To serve, drizzle honey pots with a little extra honey, crumble meringues and scatter over the honey pots.

Source: taste.com.au


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