Replacing sugar with honey makes the custard extremely smooth!
250 ml double cream
250 ml milk
½ vanilla pod
4 large egg yolks, beaten
7 Honey Twigs
Pour the double cream and the milk into a saucepan. Slit the vanilla pod lengthways and add to the saucepan. Bring to around 50°C (hot, but touchable with your finger), and remove from heat. Do not bring it to boil
Put the yolks and honey into a bowl and beat until smooth.
Remove the vanilla pod, gradually pour the milk mixture over the bowl and stir well.
To make it extremely smooth texture, filter the mixture, then divide evenly between the ramekins or oven proof dishes.
Fill a large vessel with water, and fill water till about 2 inches, and bring to boil.
Remove from heat, having covered each ramekin with silver foil, and place directly in the water (half way up the ramekins). Cover the pan and steam them for 20 minutes with very low heat. Do not let the water boil.
Remove ramekins from the pan and leave for 10 minutes. Carefully transfer to the fridge and let it set for 24 hours.
This piece was first seen on Honey Twigs.
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