Gastronomixs

Wild honey and lavender crema Catalana

An aromatic and slightly sweet version of a crema Catalana.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Wild honey and lavender crema Catalana

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

20

g

sugar

40

g

wild honey

4

 

egg yolks

500

ml

cream

1

 

vanilla pod

2

sprigs

lavender

Preparation method

  • Heat up the cream, vanilla pod, and lavender until scolding. 
  • Add the hot cream mixture to the sugar, egg yolks, and honey.
  • Mix until it’s a solid mass, strain, and pour into ramekins. 
  • Cover with cling wrap and place the ramekins in a water bath. 
  • Bake at 110°C for 30 minutes. 
  • They are ready if they still have a soft, wobbly centre.

Serving suggestions

  • Use in a composition with components of honey, thyme and cinnamon.
  • Use in a composition with components of dark chocolate, citrus and ginger.
  • Use in a composition with components of white chocolate, hazelnuts and vanilla.

Previous page