It took me a while to like custard. As a child I shied away from the yellow stuff without ever tasting it, and then one day I took the plunge and never looked back! From traditional pouring custard (not too runny please), to thick and rich crème pâtissière and let's not forget ice cream, there are so many ways to love custard. And now here's another! Burning the honey turns it into caramel with a delightfully floral taste, to adorn the delicately flavoured set custard.
