Ingredients and Methods
- 150ml milk
- 300ml thickened cream
- 1 vanilla bean, scraped
- 50g pure Chilean Tiaca honey* or 100% pure honey
- 70g caster sugar
- 3 egg yolks
- 1 egg
* Pure Tiaca honey is produced without temperature manipulation and is indigenous to the Araucania Region of Chile. It can be found at Latin American grocery stores.
Pre-heat oven to 150ºC. Place milk, cream, honey, vanilla seeds and pod into a saucepan and slowly bring to the boil over medium heat. Take off the heat and stand for 5 minutes.
Whisk together the egg yolks, egg, and sugar until thick and pale. Gradually whisk in cream mixture until combined. Strain though fine sieve into jug discarding solids. Divide between four ¾ cup capacity ramekins or oven proof tea cups and bake in a bain marie in oven for 25-35 minutes until just set with a slight wobble in the centre of custard.
Remove from tray and cool. Refrigerate until set.
- 100g caster sugar
- 100g roasted flaked almonds
Place the sugar into a pan with 1 tablespoon of water and heat gently. Cook until a golden brown colour, then quickly stir in flaked almonds. Scrape onto a square of baking paper and cool at room temperature. Break nougatine pieces into a food processor and grind to coarse crumbs.
Scatter crumbed nougatine over custard and finish with a light dusting of icing sugar.