Jersey Milk and Honey Puddings with Jersey Royal Crisp

A rich and creamy pudding showcasing the best of Jersey dairy and local honey, topped with a surprising and delightful Jersey Royal potato crisp.

Prep Time

20 minutes

Total Time

55 minutes

Calories

595 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.55/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

750mlJersey Milk(Full-fat for richness)

£1.35

75gJersey Honey(Local Jersey honey, adjust to taste)

£3.00

100mlDouble Cream(For extra richness)

£0.90

4Egg Yolks(Large eggs)

£1.50

1tspVanilla Extract(Good quality extract)

£0.25

10gJersey Butter(For greasing dishes)

£0.20

1mediumJersey Royal Potatoes(Peeled and finely sliced using a mandoline)

£0.40

1tbspOlive Oil(For potato crisp)

£0.10

PinchSea Salt(For potato crisp)

£0.01

100gSeasonal Berries (optional)(Strawberries or Raspberries, for serving)

£2.50

Total Cost

£10.21

£2.55 per serving

Instructions

1.
Preheat oven to 150°C (300°F/ Gas Mark 2). Grease four individual ramekins or a small baking dish with Jersey butter.
2.
In a saucepan, gently heat the Jersey milk and honey over medium heat until the honey is dissolved. Do not boil.
3.
In a separate bowl, whisk together the egg yolks and double cream until just combined.
4.
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Stir in the vanilla extract.
5.
Strain the mixture through a fine-mesh sieve into a jug to remove any lumps or foam.
6.
Pour the custard mixture into the prepared ramekins or baking dish.
7.
Place the ramekins or dish in a larger baking dish. Carefully pour hot water into the larger dish until it comes halfway up the sides of the ramekins or dish. This creates a water bath.
8.
Bake in the preheated oven for 30-35 minutes, or until the puddings are set around the edges but still slightly wobbly in the center. The baking time will vary depending on the size of the dish.
9.
While the puddings bake, prepare the Jersey Royal crisp. Preheat oven to 180°C (350°F/Gas Mark 4). Toss the thinly sliced Jersey Royal potatoes with olive oil and sea salt.
10.
Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and crispy. Watch carefully as they can burn quickly.
11.
Remove the puddings from the oven and let them cool slightly in the water bath. Then, remove them from the water bath and let them cool completely at room temperature. Chill in the refrigerator for at least 2 hours before serving.
12.
To serve, top each pudding with the Jersey Royal crisp and garnish with fresh seasonal berries, if desired.

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My Notes

Nutrition Information

Nutrition per serving (265g)

595 kcal / 2490 kJ

Carbs

33g

13% of RDA

Fat

46g

66% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

30 g

33% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

Use the best quality Jersey milk and local honey for the best flavor.

Don't overcook the puddings, they should still have a slight wobble in the center. They will continue to set as they cool.

For a richer flavor, infuse the milk with a vanilla bean before heating.

The Jersey Royal crisp can be made ahead of time and stored in an airtight container.

If you don't have Jersey Royal potatoes, substitute with another waxy potato variety, but be sure to use a mandoline for consistent, thin slices.

Adjust the amount of honey depending on your sweetness preference. Some local honeys are sweeter than others.

Cooking Equipment

Oven

Stove

Saucepan

Baking Dish (4 individual ramekins or one small dish)

Wine Pairings

No wine pairing suggestions available for this recipe.

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