AHA HONEY and vanilla bean are the perfect combination in these naturally sweetened and perfectly petite pots de crème 🍯

Imagine a rich French vanilla ice cream with a bee-autiful twist 🐝 AHA Honey is a known delicacy that will enhance every superyacht chef’s dish, giving your charter guests a unique tasting experience. AHA Honey’s golden gift is born from the alchemy of a love story between their bees and New Zealand’s wildest nature.

Yacht Chefs, why not try @loveandoliveoil’s honey and vanilla pots de crème recipe? Spoil your guests and crew with these delicate and delicious desserts! 🤤

Ingredients:

~ ¾ cup (175 mL) heavy cream

~ ½ cup (120 mL) whole milk

~ ¼ cup (90g) AHA honey

~ pinch fine sea salt

~ 3 large egg yolks

~ ½ vanilla bean, seeds scraped, (substitute ½ teaspoon vanilla paste or 1 teaspoon vanilla extract)

Method:

~ Preheat the oven to 300°F. Place a wet paper towel in a baking dish to prevent sliding, and arrange ramekins with space in between.

~ Simmer about 3 cups of water in a saucepan for later use in a water bath.

~ In another saucepan, mix cream, milk, honey, and salt. Heat until the honey dissolves and the mixture steams.

~ In a bowl, whisk egg yolks vigorously for 30 seconds. Gradually add warm cream, whisking until half is incorporated and the mixture is warm.

~ Whisk in the remaining cream and vanilla.

~ Divide the custard among ramekins. Pour hot water into the baking dish around the ramekins halfway up the sides.

~ Carefully place the baking pan in the oven and bake for 40-50 minutes until edges are firm and centres are slightly jiggly.

~ Remove from the oven and let cool to room temperature. Refrigerate for 2-3 hours until firm.

~ Serve chilled or at room temperature.

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