Jersey Milk and Lavender Honey Crème Caramel

Preheat oven to 150°C (300°F).

Make the caramel: In a saucepan over medium heat, combine the sugar and water. Cook, swirling occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.

Pour the caramel evenly into the bottom of each ramekin.

If using the potato starch trick: Boil the potato until soft. Mash until smooth. Take a very small pinch to use in the next step.

Make the custard: In a saucepan, gently heat the Jersey milk and Jersey cream until just simmering. Remove from heat.

In a separate bowl, whisk together the egg yolks, whole egg, lavender honey, vanilla extract (if using) and pinch of potato starch until pale and smooth.

Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine-mesh sieve to remove any lumps. This ensures a smooth custard.

Pour the custard evenly into the ramekins over the caramel.

Place the ramekins in a roasting pan and add hot water to the pan, coming halfway up the sides of the ramekins (bain-marie).

Bake for 40-45 minutes, or until the custards are set around the edges but still slightly wobbly in the center. The internal temperature should be around 82°C (180°F).

Remove the ramekins from the water bath and let them cool completely at room temperature.

Cover and refrigerate for at least 4 hours, or preferably overnight.

To serve: Run a thin knife around the edge of each custard. Invert the ramekins onto serving plates, allowing the caramel to flow over the custard. Serve chilled.