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Baked Honey Custards

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


  • 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

Nutrition 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

How to Make It

  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.