Honey crème
- 1L whole milk
- 6 eggs
- 110g sugar
- 40g organic honey
- 2 Tonka bean
- 8 ramekins
Caramel preparation
- 160g sugar
- 20g water
- Combine water and sugar in a saucepan and bring to a boil
- When the caramel has reached a light brown color, poor one tablespoon per ramekin
- In a saucepan: boil the milk
- Mix in a bowl: the eggs, the sugar, the honey and the tonka bean
- Pour the warm milk over the mixture (eggs, sugar, honey and Tonka bean)
- Pour boiling water into a roasting tin to come halfway up the sides of the ramekins, fill them with the mixture
- Heat hoven to 180° bake for 30 minutes
- Leave to cool into the refrigerator until it is completely cold
- Peel of the crème caramel with a small knife along the edge of the ramekin to invert it
