I may have remarked before that factory creme fraiche always splits when I cook it. Creme fraiche fermiere never does. Unfortunately, the first kind was the only one available when I shopped yesterday, and I took a risk with it -- with the usual result. The following recipe -- a variation of this one -- would have worked perfectly otherwise.
I used a delicious, lemony honey that was a birthday present from my sister in law. It has the exotic provenance of Rotherhithe. There is more about it here, on the Pure London Honey website.
Whole eggs give a lighter texture than egg yolks. If you prefer the richness of yolks alone, use 5 or 6, depending on size.
Serves 5 to 6 (in small portions -- but it is rich).
4 whole eggs
400ml creme fraiche (fermiere) or double cream
1tsp vanilla essence (a vanilla pod would be better -- see this recipe)
3 dstsp honey
A little butter
Grease the oven dish with the butter. Heat the oven to gas mark 2/150C.
Beat the eggs.
In a saucepan, warm the creme fraiche, milk, vanilla, and honey. When bubbles appear, pour a little of the liquid on to the eggs; then a little more; then the rest. (If you pour on all the hot liquid at once, you risk curdling some of the egg.) Pour the mixture into the oven dish.
Put the oven dish inside a roasting tin or other receptacle, and pour in boiling water (not into the cream and egg mixture) to come half way up the sides of the dish. Put the tin into the oven, and bake for 40 minutes to an hour, or until the top of the custard is set and wobbly.