November 27, 2019
by chef Ivor Jones of Chefs Warehouse Beau Constantia
1 vanilla pod
2 sprigs of lavender
40g wild honey
4 egg yolks
- Place the cream, vanilla and lavender in a sauce pan and place on a medium heat until scolding (90°C).
- Meanwhile whisk the sugar, honey and yolks together. Slowly pour the scalding cream into the yolk mix while whisking. Strain and cool.
- Pour mixture into oven proof ramekins and bake in a tray with a little water at 110°C to 120°C, until just set. Usually about 30 to 40 minutes.
- Remove from the oven and cool in the fridge.
To serve, finish with some fresh honey comb and fresh honey.