Ligurian Honey Bee


Australian Favourite – Honey Pots!


In our travel story about Kangaroo Island in South Australia, we talk about the island’s exquisite honey, which is the best in the world! The reason: it’s made from the world’s only remaining pure strain of Ligurian bee, which produces the finest tasting honey.


Here’s a supremely tasty dessert that will let you experience this delectable honey in all its glory!



600ml thickened cream

3 fresh bay leaves

5 egg yolks, plus 1 whole egg

3 tablespoons Kangaroo Island Ligurian Bee honey, plus extra to serve

Grated Nutmeg

Shop-bought meringues, to serve



1. Place the cream and bay leaves in a saucepan over medium heat until it is just below boiling point and stir once.

2. Remove from heat and stand for 15 minutes to infuse.

3. Meanwhile, preheat the oven to 140°C.

4. In a bowl, whisk the egg yolks, whole egg and honey together until just combined.

5. Return the cream to medium heat, and again, bring to just below boiling point.

6. Pour the cream mixture into the egg mixture, whisking it to combine.

7. Remove from the heat and then strain into a jug.

8. Divide the custard mixture among four 200ml ramekins, then place in a deep roasting pan.

9. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Dust the tops with a little nutmeg and bake for 35-40 minutes until the custards are almost set but still have a gentle wobble in the centre.

10. To serve, drizzle honey pots with a little extra Ligurian honey, crumble meringues and scatter over the honey pots.