Treat yourself and a friend to this classic french custard with twist. An impressive dessert that's surprisingly easy to make and tweak using your favourite seasonal fruits!



Preheat oven to 325F. Whisk together Yolks and Honey until smooth, add whipping cream and vanilla. Divide mixture into 2 ramekins, and place in a casserole dish. Pour boiling water into casserole dish until water is half way up the ramekins. Bake for 35 minutes, or until golden.

Meanwhile, heat raspberries and honey in a small saucepan until mixture boils and raspberries start to fall apart. Mix cornstarch with water in a separate bowl until dissolved, then whisk into raspberries. Simmer for 2-3 minutes until mixture has thickened. Remove from heat and let cool.

While the crème is still quite warm, divide raspberry mixture between ramekins and allow raspberries to naturally sink into the crème. Refrigerate for 2-8 hours.

Sprinkle desserts with a thick layer of sugar. If you don't have a pastry torch, place ramekins on top rack of oven and broil 2-3 minutes, until sugar is golden and bubbly. You might also try a splash of liquor, then light with a match.  Remove from heat and allow to cool slightly before serving.

Tip: save the leftover egg whites with a pinch of salt for up to three days – perfect for tomorrow's breakfast!

by Pam Derksen