Sweet Hunny Pots de Crème To Share With Your Honey On Valentine's Day!

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Treat yourself to some sweet Hunny Pots de Crème!

Inspired by our favorite bear Winnie the Pooh and his love for honey, this treat features delicious vanilla custard, caramel sauce and white chocolate, so good!

This dessert is perfect to have during Valentine’s Day and share it with your special someone or best friends! Just follow this Hunny Pots de Crème recipe from D23 and have fun:

HUNNY POTS DE CRÈME

INGREDIENTS:

For Custard

1 cup of heavy whipping cream
1/2 cup of honey
1/4 cup of milk
4 egg yolks
1 vanilla bean or 1 tsp of vanilla extract

For Caramel Sauce

1/4 cup of granulated sugar
1/4 cup of honey
3 tbsp of butter
1/8 cup of heavy whipping cream
A pinch of salt

For Topping

1/2 cup of white chocolate chips or white chocolate candy melts

Special Equipment

4 oven safe ramekins or glass jars
Baking dish
Kettle
Bubble wrap
Fine-mesh sieve

INSTRUCTIONS:

To Make The Custard

Preheat oven to 300°F. Heat a kettle of water until boiling.
In a medium saucepan, combine cream, milk, honey, and salt. Heat over medium-low heat until honey is fully dissolved. Split the vanilla bean and scrape out the seeds, then add both the seeds and pod to the cream mixture. (If using vanilla extract instead, add now.) Once the mixture begins to steam, turn off the heat and allow to sit for 10 minutes.
In a medium bowl, quickly whisk the eggs yolks until lightened (about 30 seconds). Ladle the cream mixture into the eggs slowly, whisking constantly, to temper the eggs. Once all of the cream is incorporated, the mixture should be smooth and warm to the touch. Strain the mixture through a fine-mesh sieve to remove remaining pieces of the vanilla bean.
Place a wet paper towel or cloth in the bottom of the baking dish and arrange the 4 ramekins on top; the towel will prevent the ramekins from sliding around. Fill each ramekin equally with the custard. Place the baking dish in the oven, then carefully pour the hot water into the dish, being careful not to splash into the ramekins.
Bake for 30-50 minutes, depending on the size of your ramekins. When the custard is ready, the sides should be set, but the center should be jiggly. Carefully remove the baking dish from the oven and allow ramekins to cool on a drying rack.
Once the pots are room temperature, chill in the fridge for 2-3 hours, or overnight.

To Make The Caramel Sauce

In a medium saucepan, add sugar and heat on medium-low. Stir occasionally, and do not leave unattended. Sugar should first begin to clump, then melt.
Once the sugar is mostly melted, add honey. Continuing stirring until sugar has fully melted and the honey is fully combined. The mixture should be a light golden-brown color.
Remove from heat and add butter. Stir until combined, then add heavy cream and a pinch of salt.
Cool until room temperature, then set aside in the fridge until ready to assemble.

To Make The Topping

Place the white chocolate in a microwave-safe bowl. Heat in the microwave for 60 seconds, stir, then continue heating in 10-second intervals and stirring until fully melted.
Lay out the piece of bubble wrap with the bumpy side facing up. Spread the melted chocolate on top, creating a thick, even layer.
Place in the fridge to harden. Once set, slowly peel the bubble wrap off, revealing a honeycomb-shaped piece of chocolate. Using your hands, break the chocolate into four smaller pieces.

To Assemble Your Hunny Pots de Crème

Top each custard with a spoonful of caramel sauce. If sauce has thickened too much in the fridge, heat in microwave for 30-second intervals and stir until it reaches a thinner consistency.
Print the Hunny Label Design and cut out each label. Wrap a label around each ramekin and tape in the back to secure it.
Top each custard with a piece of chocolate honeycomb. Serve your hunny pots de crème chilled or at room temperature.

Enjoy your Hunny Pots de Crème!

Credit: D23

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