Description
Indulge in a Christmas dessert that harmonises the opulent flavours of burnt honey, nutmeg, orange, and vanilla.
Ingredients
Units
For the custard:
- 160 ml (2/3 cup) milk
- 300 ml (1 1/4 cups) double cream (or Heavy Cream)
- 1/2 cup (100 g) light muscovado sugar or light brown sugar
- Zest of 1 clementine or orange
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg (or 1/4 teaspoon freshly grated)
- Pinch of flaked sea salt
- 4 large eggs
- 165 g (6 oz) package cream cheese, softened
- Roasted and salted pecans, roughly chopped for serving (optional)
For the caramel:
- 1/3 cup (100 ml) honey
- 1/2 cup (100 g) granulated sugar
Instructions
- Preheat your oven to 150°C.
- Make the caramel: In a small saucepan over medium heat, combine the sugar with a splash of water (about 40ml). Cook, swirling the pan until the sugar has dissolved and the mixture has turned a deep amber colour.
- Add the honey to the caramel, and cook for 1-2 minutes longer until the mixture reduces again and turns syrupy.
- Pour the caramel into eight 200ml ovenproof ramekins, swirling to coat the bottom and sides evenly.
- Make the custard: Warm the cream and milk on a medium-low heat. Whisk in the sugar, orange zest, nutmeg, salt and vanilla. Stir until the sugar has dissolved, then remove from the heat.
- Crack the eggs into a mixing bowl and whisk. Slowly whisk in the hot cream mixture.
- Add the cream cheese and blend until smooth with a stick blender.
- Alternatively, use a blender: Add the eggs and cream cheese to the blender jug. Remove the stopper from the blender lid, and with the blender running on low, slowly pour in the warm milk mixture.
- Pour the custard mixture over the caramel.
- Place the ramekins in a baking tray filled with hot water to come halfway up the sides of the dish (this is called a bain-marie).
- Bake for 18-24 minutes or until the custard is set and a knife inserted into the centre comes out clean.
- Remove the custard from the oven and let it cool completely before refrigerating for at least 4 hours.
- To serve, run a knife around the edge of the custard to loosen it from the dish. Invert the dish onto a serving plate and gently shake to release the creme caramel.
- Scatter over the pecan pieces and serve.
- Prep Time: 30 min
- Cook Time: 24 min
- Category: Desserts