Baked Honey Custards

Notes: Use a dark amber-colored honey.
Makes 4 servings


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4 large egg yolks
1/2 cup honey (see notes)
1 1/2 cups whipping cream
1/2 cup whole milk
1 teaspoon vanilla
2 pitted dates, slivered lengthwise
Thin strips lemon peel


1. In a bowl, whisk together egg yolks and honey until well blended, then whisk in cream, milk, and vanilla. Pour mixture through a fine strainer into another bowl; discard residue.

2. Pour into four ramekins (3/4-cup capacity). Set in a 9- by 13-inch pan (with at least 2-in. sides). Set pan on rack in a 325° oven. Pour boiling water around ramekins almost to top of custards. Cover pan with foil, turning back 1 inch at each corner to release steam.

3. Bake until custards jiggle only slightly in the center when gently shaken, 50 to 55 minutes. With a wide spatula, lift dishes from water and transfer to a rack. Let custards cool completely, then cover and chill until cold, about 2 hours, or up to 2 days. Garnish with slivered dates and lemon peel.

Created date

April 2004

Nutritional Information

Calories 483
Caloriesfromfat 63 %
Protein 5.9 g
Fat 34 g
Satfat 20 g
Carbohydrate 42 g
Fiber 0.2 g
Sodium 54 mg
Cholesterol 316 mg