Method

Melt some butter to grease your madeleine mould. Brush the mould with butter, then dust with flour and place the mould in the freezer for 5-10 minutes.

For the madeleines, melt the butter, then remove from the heat, stir in the honey and citrus zest and let cool slightly.

In a large bowl, whisk together the flour, baking powder and salt.

In a separate large bowl, whisk together the eggs and sugar until smooth. Whisk in the melted butter mixture, followed by the flour. Chill the mixture for 30–60 minutes.

Preheat oven to 160°C. Spoon the batter into the prepared mould and bake it for 10-13 minutes or until the madeleines have formed a peak in the centre and spring back to the touch. Let cool in the mould for a couple of mins before turning out.

For the crème anglaise, scald the milk and cream in a small saucepan over medium heat until it is bubbling at the edges.

Whisk the egg yolks, sugar and vanilla together and slowly add the milk to the egg mixture while whisking. Return to the pot and cook over a medium heat, stirring constantly until the custard reaches 79°C and starts to thicken. Remove from the heat and serve hot, cold or room temperature on the same day.