Throughout the month we’re sharing ApiNZ member & trained chef Maureen Conquer’s delicious recipes here. We also welcome you to share your favourite recipes using honey, bee products and/or pollinated foods, tagging us on Facebook and using the hashtag #beewarenz17!
To see all recipes, go to Cooking with Honey.
Honey can be used for a luscious baked cream caramel or brûlée.
- 3 egg yolks
- 2 tsp mild liquid light-coloured honey (such as clover, Viper’s buglosee or rata)
- 300 mL cream or half & half
- 1 vanilla pod
- warmed liquid honey for topping
Set oven to 150 degrees C.
In a heatproof bowl mix egg yolks and two teaspoons of liquid honey.
Heat the cream and milk with the vanilla pod. Bring just to the boil, then strain the mixture onto the egg yolks mixing constantly. Strain for a second time and pour into ovenproof ramekins.
Cook the custards au bain marie in a baking dish filled with water that comes two-thirds of the way up the sides of the ramekins. Refrigerate until ready to serve.
Pour a thin layer of warmed liquid honey over the top of the custard and caramelise with a blowtorch.