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Preheat oven to 400F.
Whisk eggs until frothy.
Add milk, cream and butter to eggs and whisk until smooth.
Add flour, sugar, salt and blend then blend thoroughly (you can also use an electric beater!). Let sit for 10 minutes or so.
Meanwhile, heat a medium-size cast-iron or ovenproof frying pan over medium-high heat. Add butter and swirl to coat.
Pour batter into pan, transfer to the oven and bake until Dutch Puff is browned around the edges (around 20 minutes).
Dust with icing sugar and serve immediately with lemon curd & primrose cream.
Whisk eggs, sugar and juice in a bowl.
Place mixture in a double boiler (or in pot over a saucepan of simmering water) on medium high heat. Whisk until light, fluffy and thick (4-5 minutes).
Remove from heat, stand to cool for a few minutes, then whisk in butter. Cover and refrigerate to chill and set (minimum 1 hour).
Mince your primrose blossoms.
Mix crème fraîche and mascarpone together.
Add honey, and using a wooden spoon, beat the ingredients together.