Honey Custard

Pour the double cream and the milk into a saucepan. Slit the vanilla pod length-ways and add the saucepan.

Bring to around 50C (hot, but touchable with your finger), and remove from the heat.

*Never bring it to the boil

Put the yolks and honey into a bowl and beat until smooth.

Remove the vanilla pod, gradually pour the milk mixture over the bowl and stir well. To make it extremely smooth texture, filter the mixture, then divide evenly between the ramekins or oven proof dishes.

Bring a large pan of shallow water to the boil and remove from the heat, having covered each ramekin with silver foil, and place directly in the water (half way up the ramekins). Cover the pan and steam them for 20 minutes with very low heat.

*Do not bring to the boil

Remove ramekins from the pan, leave for 10 minutes, and then carefully transfer to the fridge to make settle for 24 hours.

For caramel sauce, place granulated sugar into the sauce pan, put onto medium heat until sugar goes brown and bubbles, quickly remove from the heat and place on top of the wet cloth, then gradually add the boiled water, stirring (at that time, hot sugar may splash over, so be careful). Keep adding the boiled water until the caramel become thick but runny. If caramel goes too stiff or become solid, add extra water and bring back to the heat.

Put in the fridge till it gets cold and pour over the custard just before serve. Enjoy!