What you’ll need
200g butter
40g honey
2 lemons (zest only)
1 teaspoon vanilla paste
1 ⅓ cups The Healthy Baker Plain Flour
⅔ cup caster sugar
3 eggs
For the Honey custard
¼ cup strongly flavoured honey
1 cup pouring cream
3 egg yolks
2 eggs
3 tablespoon caster sugar
Melt all but 10g of the butter in a small saucepan then remove from heat and then stir in the honey, zest and vanilla. Let cool to room temperature.
Combine the flour, sugar and eggs in a bowl and beat with a wooden spoon until a thick paste forms.
Gently beat the butter mixture into the flour, egg and sugar mixture, a little at a time, until well combined.
Cover mixture with plastic wrap and place in the fridge overnight (this can stay in the fridge now for up to two days).
Preheat oven to 180C and brush madeleine moulds with the remaining butter.
Spoon about a teaspoon of the mixture into each mould (don’t spread out, it will do this itself while cooking) and place in the oven for 10 minutes or until golden and just cooked through.
Let rest for a moment in the pan then turn out onto a wire cooling rack before repeating with remaining mixture.
For the honey custard; place honey in a small saucepan on medium high and cook for five minutes or until dark golden.
Set aside, then stir in the cream. Return to heat and bring to a simmer.
In a small bowl, whisk the yolks, eggs and sugar together until pale and fluffy then gently pour the hot cream/honey mixture into this bowl and whisk until well combined.
Return to the saucepan and heat and cook, stirring often for about five minutes or until the mixture thickens up enough to coat the back of your wooden spoon.
Pour into a jug or glass jar and keep in the fridge until ready to serve. T
his custard would also beautiful with spiced, roast rhubarb or an apple crumble.
