Honey Custards with Blood Oranges and Candied Lemon
The honey gives these silky custards by Yigit Pura of Tout Sweet Pâtisserie in San Francisco a gentle, aromatic flavor. We opted for making them in standard-size ramekins, but Pura also likes to bake them in slightly smaller sake cups (they may take less time to cook).
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1 Hour, 15 Minutes
Cool And Chill: 2 Hours, 30 Minutes
- Calories: 315
- Calories from fat: 64%
- Protein: 5g
- Fat: 22g
- Saturated fat: 13g
- Carbohydrate: 26g
- Fiber: 1g
- Sodium: 54mg
- Cholesterol: 203mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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