500 ml cream
100 ml milk
40 ml honey
2 large eggs
3 egg yolks
75 ml honey
45 ml cold water
Preheat the oven. Heat the cream, milk and honey in a saucepan until just below boiling point. Remove from the heat and stand aside to cool slightly.
Beat the eggs and egg yolks in a glass dish. Add some of the cream mixture to the eggs, beating all the time. Add the remaining cream mixture and stir through. Pour the custard into six ramekins or heatproof dishes.
Place the ramekins or dishes into a bain-marie so that the water reaches halfway up the sides of the dishes. Loosely cover with aluminium foil and bake for 30-40 minutes. The custard is ready when it’s just starting to set in the middle. Remove the ramekins from the bain-marie and let them cool, then place them in the fridge for at least 3 hours before serving.
Make the honey syrup: Heat the honey in a saucepan and cook until it caramelises: be careful that it doesn’t burn – rather keep the temperature low once it starts to boil. Remove the saucepan from the plate once the honey has become a dark-caramel colour and add the water – be careful as it will splatter. Let the syrup cool down to room temperature.
Remove the custard from the fridge and pour the honey syrup on top.