- 1 cup whole milk
- 1 2/3 cups heavy whipping cream
- 1/2 cup light, aromatic honey, such as orange blossom or clover
- 2 large eggs
- 3 large egg yolks
- 2 or 3 blood oranges
- Zest of 1 lime
- 2 slices Candied Meyer Lemons, drained and quartered, optional
- calories 315
- caloriesfromfat 64 %
- protein 5 g
- fat 22 g
- satfat 13 g
- carbohydrate 26 g
- fiber 1 g
- sodium 54 mg
- cholesterol 203 mg
How to Make It
Preheat oven to 300°. Heat a teakettle to boiling. Heat milk, cream, and honey in a medium saucepan until simmering, stirring. Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.
Set 8 ramekins (4 oz. size) in a large roasting pan. Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.
Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack. Let cool, then chill, covered, until cold, at least 2 hours.
Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard. Garnish each with a little lime zest and a piece of lemon, if you like.
Make ahead: Through step 3 up to 2 days, chilled airtight.