While I was at Broadway market last weekend I came across a great little stall by a local apiculturist selling a variety of honey products. Myself being obsessed with honey I couldn’t resist this moment to try and taste sum different honeys. But one product caught my eye in particular the gentleman showed me bee pollen and instantly after tasting for the first time I wanted to create a dish with this product and after a few test this is one of my favorite recipes created using the bee pollen.
Bee pollen is the ball of pollen that has been packed into the hive by the worker bees. For the hive it is a common source of protein for the bees . Available from most health food stores it is often found in skin softening products and often recommended as a natural dietary supplement for alcoholism, Asthma, Allergies , Stomach Problems and to enhance athletic performance.
1 Tsp Vanilla Paste
720ml Double Cream
7 Duck egg Yolks ( 9 Chicken Eggs if not available)
120g caster Sugar
2 Tbsp Honey Pollen
Place honey in a saucepan with vanilla seed and cook over a medium heat stirring occasionally so doesn’t burn to the bottom. Once honey starts to darken don’t worry if smells slightly burnt this is what we are looking for.
Slowly adding cream, then the milk to the caramelized honey stirring constantly till combined.
Whisk egg yolks and pollen into mix and strain mix after so no lumps.
Place the mixture in ramekins in a large baking dish on top of a tea cloth and pour boiling water into dish till half way up the ramekins making sure no water goes into the ramekins.
Bake for 35-40 min at 140°C till custard is set.
Leave to cool for 1-2 hours
Just before serving sprinkle custard with caster sugar and caramelize with blowtorch till deep orange colour. You are aiming to create a thin brittle on top of the custard.
Personally I enjoy a nice classic shortbread or a simple madeleine or more modern a couple pieces of popcorn so nothing is taken away from the delicate taste of the Crème Brulee.