Honey creme caramel

150g caster sugar
60ml water
500ml milk
180g honey
3 eggs
4 egg yolks
Fresh berries and cream to serve

1. Preheat oven to 140C. Put sugar and water in a small heavy based saucepan and set over a medium heat. cook for 10 minutes, brushing down sides occaisonally with a wet pastry bursh until a mid brown caramel forms. Divide mixture mix between 4x173ml ovenproof ramekins and set aside to cool.
2. Put milk and honey in a large saucepan over a medium heat and bring to the boil. Remove from heat. Put eggs and egg yolks in a large heat proof bowl and whisk to combine. Add milk mixture whisking gently so as not to create bubbles.
3. Divid mixture between 4 ramekins, then use a small piece of paper towel to remove any surface bubbles. Put ramekins in a roasting pan and add enough hot water to come halfway up sides. Bake for 25 minutes or until wobbly in centre and just set. Set aside to cool then refrigerate overnight.
4. Using a small sharp knife, cut around edges of creme caramels. Turn onto plates and top each with berries and serve with cream.