Crème Pots with Seasonal Berries

Name: Crème Pots with Seasonal Berries
Prep time: 245 min
Total time: 15 min
Ingredients: 6 egg yolks; 150g (5oz) honey; 40g (1 ½ oz) cornflour; 900ml (1 ½ pints) milk; 1 cinnamon stick; Rind of 1 lemon; Rind of 1 orange; 2 tbsp Demerara sugar; Seasonal berries; such as raspberries; strawberries; blueberries and blackberries; to serve

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Ingredients

6 egg yolks
150g (5oz) honey
40g (1 ½ oz) cornflour
900ml (1 ½ pints) milk
1 cinnamon stick
Rind of 1 lemon
Rind of 1 orange
2 tbsp Demerara sugar
Seasonal berries, such as raspberries, strawberries, blueberries and blackberries, to serve

Instructions

Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes, until thickened. Tip in the cornflour and mix until well combined.
Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10–15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.
Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.
When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.