Honey Cream (crème d' Homere) Recipe

Ingredients :

sugar and water for caramelizing

150ml white wine

2 tbsp clear honey

1/4 tsp cinnamon

thinly pared rind of a small lemon

3 eggs

Coat a  pudding basin with caramel. Put the wine, honey, cinnamon and lemon rind in an enamel or non-stick saucepan and simmer for 10 minutes, then strain. Beat the eggs and stir in the wine mixture. Pour the custard into the caramelized bowl and stand in a tin of water in a moderate oven (170C, 325F / Gas 3) for 40-45 minutes. Leave to get cold and turn out of the bowl before serving. This custard can be made in small individual bowls, in which case cook for only 30 minutes in the oven.

Serves 4

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