Honey and Cream Caramels (00085)

4 oz caster sugar
3 eggs
1 pint milk
3 tbsp liquid honey
¼ pint double cream

Turn on oven and set at 325°F.
Grease six ¼ pint metal moulds.
Dissolve sugar with 4 tablespoons water in a pan.
When sugar has dissolved completely bring to boil until pale golden.
Pour a little into base of each mould.
Whisk eggs with milk and honey.
Strain into prepared moulds.
Stand moulds in a baking tin, and add enough cold water to come halfway up the sides of the moulds.
Bake in centre of oven for 1 ½ hours.
Cool overnight in moulds.
Turn out next day and serve topped with whipped double cream.