Honey Custard

Honey lends a naturally sweet flavor to simple but classic milk and egg based custard. 

 

Honey Custard      Makes 8-9 custard-cup servings

3 large eggs

1/2 cup honey

1/8 teaspoon salt

2 3/4 cups whole milk, scalded and cool slightly (to scald, heat milk to 180-185°)

1 teaspoon vanilla

1/2 to 1 teaspoon grated orange rind, optional

Ground nutmeg

1. Preheat oven to 350°. Butter or spray custard cups and set them in a shallow pan.
2. Beat eggs until light.
   
   
   
3. Add honey and salt; continue beating until ingredients are well blended.
   
4. Slowly pour slightly cooled milk over egg mixture, stirring constantly.
5. Add vanilla and orange rind.
6. Pour mixture into prepared custard cups.
7. Sprinkle nutmeg on top.
   
8. Set pan of filled custard cups onto the rack of a preheated oven and then fill the pan ab
   
   
   out an inch full with boiling water, creating a water bath than will help evenly cook the custards. 
9. Bake for 30 to 40 minutes or until set – a knife inserted into the center of custard will come out clean.
10. Remove custard cups from water bath and allow to cool on a rack. Then remove to the refrigerator and allow to chill in order to create a smooth custard consistency.
11. Serve plain or add a dollop of whipped creamed or honeyed yogurt. Berries or sliced almonds are also nice additions. 

Recipe without photos . . . Honey Custard      Makes 8-9 custard-cup servings

3 large eggs

1/2 cup honey

1/8 teaspoon salt

2 3/4 cups whole milk, scalded and cool slightly (to scald, heat milk to 180-185°)

1 teaspoon vanilla

1/2 to 1 teaspoon grated orange rind, optional

Ground nutmeg

1. Preheat oven to 350°. Butter or spray custard cups and set them in a shallow pan.
2. Beat eggs until light.
3. Add honey and salt; continue beating until ingredients are well blended.
4. Slowly pour slightly cooled milk over egg mixture, stirring constantly.
5. Add vanilla and orange rind.
6. Pour mixture into prepared custard cups.
7. Sprinkle nutmeg on top.
8. Set pan of filled custard cups onto the rack of a preheated oven and then fill the pan about an inch full with boiling water, creating a water bath than will help evenly cook the custards. 
9. Bake for 30 to 40 minutes or until set – a knife inserted into the center of custard will come out clean.
10. Remove custard cups from water bath and allow to cool on a rack. Then remove to the refrigerator and allow to chill in order to create a smooth custard consistency.
11. Serve plain or add a dollop of whipped creamed or honeyed yogurt. Berries or sliced almonds are also nice additions.