Burnt honey crème caramel

To make the burnt honey, place 125ml of honey in a small saucepan over high heat. Bring to a boil and cook for 5-6 minutes or until very dark brown and starting to smoke. Remove from the heat and carefully add 1 tbsp water, swirling to combine.

Preheat the oven to 180°C, gas mark 4, and make sure the oven rack is positioned on the lower third of the oven.

Lightly grease a 20cm round cake tin or fluted tart tin.

Find a deep roasting tray that your tin will fit into and place it in the oven.

Pour 125ml of burnt honey into the base of the cake tin and set aside.

To make the crème caramel, combine the eggs, 55ml burnt honey, sugar, vanilla extract and fine salt in a bowl.

Gently heat the milk and cream in a small pot over a medium heat until it just starts to boil. Immediately remove from the heat.

While whisking, gradually pour the milk-cream mix into the egg mixture.

Strain the mixture into a pouring jug, then pour it into the prepared mould.

Place the mould into the roasting tray in the oven and pour enough boiling water into the tray to reach halfway up the sides of the tin.

Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly.

Allow to cool before refrigerating for at least 4 hours, or preferably overnight.

When you’re ready to serve, run a thin knife along the edges of the mould and invert onto a plate. The caramel will keep in the fridge for up to 3 days.