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HONEY CHARLOTTE

Make the confectioner's custard: Put 2 egg yolks and 2/3 cup of granulated sugar into a mixing bowl. Beat until the sugar melts, add the sifted flour. Mix with a sauce whisk, add the third egg without separating yolk and white, whisk further until creamy. Boil the milk with a pinch of salt, pour into the mixture very slowly, beating continuously. Heat again, bring to a boil, stirring with a wooden spatula to avoid sticking to the bottom. Simultaneously make a caramel with the remaining granulated sugar. Pour into the custard. Boil twice again, leave to cool down. Whip the cream with the icing sugar, mix into the confectioner's custard. Arrange the sponge fingers on the bottom and the sides of a Charlotte mold, the rounded sides against the mold. Use a brush to moisten them with the Armagnac. Pour in half of the confectioner's custard, cover with a thin layer of honey then with a layer of crumbled meringues. Add the remaining custard, honey and meringues, ending with a layer of sponge fingers. Chill in the refrigerator. Serve more or less chilled with or without whipped cream.
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1 lb sponge fingers
3 1/3 tbsp Armagnac
1/3 lb meringues
1/3 lb honey
1 lb cr¸me fra”che

Confectioner's custard:
1 pint milk
3 eggs
3/4 cup granulated sugar
1/3 cup flour
1/2 cup icing sugar
pinch salt
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30
mn
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10
mn
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Restaurant
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Desserts
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Roger PESTRE
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Monbazillac
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