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).
This Story Originally Appeared On sunset.com