Honey Vanilla Egg Custard is a classic dessert with a modern twist — just the right amount of sweetness from honey and a fragrant note of vanilla. Perfectly creamy, it's a delightful treat that feels special yet is simple enough for any occasion.
Whole milk provides the creamy base and richness that makes custard so irresistible. Honey acts as the natural sweetener, offering a unique flavor that complements the vanilla. The vanilla extract elevates the aroma and taste, making every bite heavenly. Eggs are the backbone of the custard, giving it structure and that silky texture. A touch of salt enhances all the flavors, while a sprinkle of ground nutmeg adds a warm, aromatic finish.
Serve this custard with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a drizzle of caramel sauce also make excellent accompaniments, adding both color and flavor.
Start by preheating your oven to 325°F and getting a kettle of water to boil. You'll need this for the water bath later, which helps cook the custards evenly. In a saucepan, gently heat the milk over medium heat until it starts to simmer. You don’t want it to boil, just a gentle simmer will do. Once there, take it off the heat.
Stir in the honey and vanilla extract while the milk is still warm. This helps dissolve the honey and infuses the milk with vanilla. Let it cool for a bit; you don’t want it too hot when you add it to the eggs or you'll risk scrambling them.
In a separate bowl, whisk together the eggs and salt. You want a nice uniform mixture here. Gradually pour the warm milk into the eggs, whisking constantly. This slow addition is crucial to avoid curdling. Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup to catch any tiny bits of cooked egg.
Divide the custard evenly among six ramekins. Place these ramekins in a baking dish and pour the boiling water into the dish halfway up the sides of the ramekins. This water bath ensures the custards cook gently and evenly. Sprinkle a pinch of ground nutmeg on each ramekin for that final touch of flavor.
Bake them in the preheated oven for 30 to 35 minutes. You’re looking for a custard that’s set but still a little wobbly in the center — they’ll firm up as they cool. Once done, remove them from the water bath and let them cool on a wire rack. Chill in the fridge for at least 2 hours before serving to allow the flavors to meld.
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