Honey Vanilla Egg Custard
A delightful twist on classic egg custard, infused with the natural sweetness of honey and aromatic vanilla, perfect for dessert lovers seeking a comforting treat.
Prep time: 10 minutesCook time: 35 minutesServes: 6
Ingredients
2 cups whole milk
1/3 cup honey
1 teaspoon vanilla extract
4 large eggs
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Instructions
1. Preheat the oven to 325°F and set a kettle of water to boil.
2. In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
3. Stir in the honey and vanilla extract, allowing the mixture to cool slightly.
4. In a separate bowl, whisk together the eggs and salt until well combined.
5. Gradually add the warm milk mixture to the eggs, whisking constantly to prevent curdling.
6. Strain the mixture through a fine-mesh sieve into a large measuring cup.
7. Divide the custard mixture evenly among six ramekins.
8. Place the ramekins in a baking dish, and pour enough boiling water into the dish to reach halfway up the sides of the ramekins.
9. Sprinkle a pinch of ground nutmeg on top of each ramekin.
10. Bake in the preheated oven for 30-35 minutes, until the custards are set but still slightly wobbly in the center.
11. Remove the ramekins from the water bath and let cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Storage
Store the egg custard covered in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm the custard in a water bath on the stove or in the microwave at a low power setting.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
