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Lavender Honey and Almond Pots

Creamy Lavender Honey and Almond Pots

A rich, decadent and creamy pud with summer berries and a lovely crunch of almonds.
Prep Time 15 mins
Cook Time 20 mins
Total Time 2 hrs 35 mins
Course Dessert
Cuisine French, Provencal
Servings 3 people


  • 1 250 ml tub, double cream
  • 1 handful whole unpeeled almonds
  • 3 Eggs
  • 2 tbsp of lavender honey
  • 2 tbsp of brown sugar
  • A few red berries to decorate


  • Put the cream in a heavy based saucepan and bring to a very gentle boil.
  • Crush the almonds with a pestle and mortar, or inside a freezer bag using a rolling pin.
  • You’re looking for finely crushed, not powdered.
  • Separate the eggs, keep the yolks & discard the whites.
  • Add the honey, sugar & almonds to the cream.
  • Turn down the heat and let it cool down a little before you add the egg yolk, you want to avoid scrambled eggs!
  • Leave it on low heat and stir regularly for about 10 minutes, then pour into your ramekins and put it in the fridge for a couple of hours to set.
  • Just before serving add a few crunchy almonds to the top of the ramequins and some red summer fruit for decoration.
    Lavender Honey and Almond Pots
  • Works nicely with a shortbread biscuit on the side.
Tried this recipe?Let us know how it was!