Name: Burnt Honey Baked Custard
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Modern European
Ingredients: 500 ml heavy cream; 250 ml whole milk; 120 g runny honey; 6 large egg yolks; 1 teaspoon vanilla extract; ¼ teaspoon fine sea salt

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This burnt honey baked custard is a refined yet comforting dessert that sits somewhere between a classic baked custard and a crème brûlée. The honey is gently caramelised to deepen its flavour, giving the custard a subtle bitterness that balances beautifully with the creaminess of the baked eggs. It can be enjoyed warm from the oven or chilled for a silkier, more luxurious texture.

Why You’ll Love This Recipe

The flavour is complex yet familiar, combining rich dairy, fragrant honey, and warm vanilla.
It feels elegant enough for entertaining but is made with simple, everyday ingredients.
You can serve it warm or cold, making it flexible for planning ahead.
The texture is smooth, creamy, and comforting without being heavy.
It is naturally gluten-free and uses no refined sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy cream – 500 ml
whole milk – 250 ml
runny honey – 120 g
egg yolks – 6 large
vanilla extract – 1 teaspoon
fine sea salt – ¼ teaspoon

Directions

Preheat the oven to 160°C. Place a kettle of water on to boil for the water bath.

Pour the honey into a small saucepan and set it over medium heat. Allow it to cook without stirring until it darkens to a deep amber colour and smells lightly toasted. Watch carefully, as it can burn quickly.

Carefully add the milk to the burnt honey. It will bubble vigorously at first. Stir gently until the honey has dissolved into the milk, then remove from the heat.

In a separate saucepan, heat the cream until just below simmering. Do not let it boil.

In a mixing bowl, whisk the egg yolks with the vanilla extract and salt until smooth.

Slowly pour the warm honey-milk mixture into the egg yolks, whisking constantly. Then gradually whisk in the warm cream until fully combined.

Strain the custard through a fine sieve into a jug to ensure a smooth texture.

Divide the custard evenly between heatproof ramekins. Place the ramekins in a deep baking dish and pour boiling water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 35–45 minutes, or until the custards are just set with a slight wobble in the centre.

Remove from the oven and carefully lift the ramekins out of the water bath. Allow to cool slightly before serving warm, or chill completely in the refrigerator.

Servings and timing

Servings: 4–6, depending on ramekin size
Preparation time: 15 minutes
Cooking time: 35–45 minutes
Cooling or chilling time: at least 1 hour if serving chilled

Variations

For a citrus note, add finely grated orange or lemon zest to the custard mixture.
Infuse the cream with a cinnamon stick or cardamom pod for a spiced version.
Replace half of the honey with date syrup for a deeper, caramel-like sweetness.
Serve with fresh berries or sliced poached pears for added contrast.

Storage/Reheating

Store the baked custards covered in the refrigerator for up to 3 days.
This custard is best enjoyed chilled or at room temperature.
If reheating, warm gently in a low oven until just heated through, taking care not to overcook and curdle the custard.

FAQs

Can I make this custard ahead of time?

Yes, it can be made up to two days in advance and stored in the refrigerator.

Is burnt honey bitter?

It has a slight bitterness, but it is balanced by the cream and eggs, creating a rounded flavour.

Can I use all milk instead of cream?

Using only milk will result in a lighter, less rich custard, but it will still work.

How do I know when the custard is done?

The edges should be set while the centre still has a gentle wobble.

Do I need a water bath?

Yes, the water bath ensures even cooking and prevents the custard from curdling.

Can I use regular sugar instead of honey?

You can, but the unique flavour of burnt honey will be lost.

Why should I strain the custard?

Straining removes bubbles and any bits of cooked egg, ensuring a smooth finish.

Can this be frozen?

Freezing is not recommended, as it can ruin the custard’s texture.

What type of honey works best?

A mild, floral honey works well, as very strong honeys can become overpowering when burnt.

Is this similar to crème brûlée?

It is similar in texture but does not have a hard caramel topping.

Conclusion

Burnt honey baked custard is a quietly elegant dessert that highlights how simple ingredients can be transformed with careful technique. Whether served warm for comfort or chilled for a silky finish, it delivers depth of flavour and a luxurious texture that makes it feel truly special.