Photo: Alex Farnum Photo by: Photo: Alex Farnum

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).

Sunset FEBRUARY 2013

  • Yield: Serves 8
  • Total: 1 Hour, 15 Minutes
  • Cool and chill: 2 Hours, 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 64%
  • Protein: 5g
  • Fat: 22g
  • Saturated fat: 13g
  • Carbohydrate: 26g
  • Fiber: 1g
  • Sodium: 54mg
  • Cholesterol: 203mg