11097560
Honey crème brulée

License type:	Rights-managed
Contributor:	© StockFood / Great Stock!
Image size:	3413 px × 5120 px
Print size:	approx. 28.9 × 43.35 cm at 300 dpi ideal for prints up to DIN A4
Rights:	This image is available for exclusive usage.
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This image is part of a series

Moroccan lamb tagine with apricots in honey sauce

Recipe Order

(Sample)

The recipe texts listed below are immediately available for this image. Additional recipe texts, nutritional information, recipe variations (e.g. vegan, gluten-free) or recipe texts in up to 30 other languages are available on request (delivery time 1-2 working days).

Gestockte Sahnecreme mit Honig-Karamell-Kruste

Price: starting at €15

Recipe no: 1161050

Language: German

Number of characters: 1128

Energy (per serving): up to 550 kcal

Preparation time: 70 min

Total time: 310 min

Difficulty: medium

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Keywords

Bee Motif Blur Blurred Burnt Cream Caramelised Caramelized Cold Containing honey Cream Dessert Cream Filling Cream Icing Creme Crème Creme Brulee Crème Brulee Dessert Dessert Glass Dish Flying Glass Honey Honey Caramel Honey Cream Honey Creme Honey Crème Honey dish Honey Toffee Honeycomb Marzipan No One No-One Nobody Out Of Focus Recipe on request Series Set Cream Soft Focus Sweet Symbol Unfocused Wooden Spoon Wooden Spoons

This image is part of a feature

Feature

Beautiful Honey

In ancient times it was food for the gods. The Bible refers to the land of ‘milk and honey’. The Middle Ages explored its medicinal values. Egypt around 5500BC used it as a prized trade commodity. And in Greek and Roman times it was widely added to savoury and sweet dishes. An impressive history... this sweet hectar is every bit as popular and well-loved today.