Spiced citrus crème caramel with honeyed grapes – Food & Home Magazine
Make your spiced citrus crème caramel up to 2 days ahead. Recipe and styling by Claire Ferrandi
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Ingredients
- <h3>CRÈME CARAMEL</h3>
- 160g demerara sugar
- 80ml (1/3 cup) water
- 250ml (1 cup) milk
- 250ml (1 cup) fresh cream
- 5 star anise
- 1 cinnamon quill
- 3 cardamom pods
- 80g castor sugar
- 3 large eggs
- 4 large egg yolks
- pinch salt
- zest of 1 naartjie/orange
- <h3>HONEYED GRAPES</h3>
- 15ml (1 tbsp) butter
- 60ml (4 tbsp) honey
- 10ml (2 tsp) vanilla essence
- 500g seedless red grapes
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