Crème a la cassonade with Chilean honey & almond nougatine

This is a personal favorite of my family, especially our two beautiful girls. It sounds like a decadent sweet dish but it’s quite easy to make at home.

Baking a double batch would be a wise thing to do if you get family or friends hooked onto this dessert.

Crème a la cassonade with Chilean honey & almond nougatine

Ingredients and Methods


  • 150ml milk
  • 300ml thickened cream
  • 1 vanilla bean, scraped
  • 50g pure Chilean Tiaca honey* or 100% pure honey
  • 70g caster sugar
  • 3 egg yolks
  • 1 egg

* Pure Tiaca honey is produced without temperature manipulation and is indigenous to the Araucania Region of Chile. It can be found at Latin American grocery stores.


Pre-heat oven to 150ºC. Place milk, cream, honey, vanilla seeds and pod into a saucepan and slowly bring to the boil over medium heat. Take off the heat and stand for 5 minutes.

Whisk together the egg yolks, egg, and sugar until thick and pale. Gradually whisk in cream mixture until combined. Strain though fine sieve into jug discarding solids. Divide between four ¾ cup capacity ramekins or oven proof tea cups and bake in a bain marie in oven for 25-35 minutes until just set with a slight wobble in the centre of custard.

Remove from tray and cool. Refrigerate until set.


  • 100g caster sugar
  • 100g roasted flaked almonds


Place the sugar into a pan with 1 tablespoon of water and heat gently. Cook until a golden brown colour, then quickly stir in flaked almonds. Scrape onto a square of baking paper and cool at room temperature. Break nougatine pieces into a food processor and grind to coarse crumbs.


Scatter crumbed nougatine over custard and finish with a light dusting of icing sugar.

Chef Geo Tapia

Chilean born Geo Tapia is head chef and owner of Two Beans and a Farm Restaurant. Entirely self taught, Geo established his first restaurant 12 years ago with a heavy influence from South American cuisine. (more)

here to view all of Chef Geo Tapia's recipes.

Geo Tapia

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