Description
This burnt honey baked custard is a refined, naturally gluten-free dessert that blends the richness of cream and eggs with the complex flavor of caramelized honey. Silky, lightly sweet, and deeply comforting, it’s perfect served warm or chilled.
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
Instructions
- Preheat oven to 160°C (320°F). Boil water for the water bath.
- In a saucepan over medium heat, cook honey without stirring until it turns deep amber and smells caramelized.
- Carefully pour milk into the burnt honey (it will bubble). Stir until honey dissolves, then remove from heat.
- In another saucepan, heat cream until just below a simmer. Do not boil.
- Whisk egg yolks, vanilla extract, and salt in a bowl until smooth.
- Slowly whisk in the warm honey-milk mixture, then gradually add the warm cream, whisking constantly.
- Strain the custard through a fine sieve into a jug for a smooth texture.
- Divide custard among heatproof ramekins and place in a deep baking dish.
- Pour boiling water into the dish to reach halfway up the ramekins.
- Bake for 35–45 minutes, until just set with a gentle wobble in the center.
- Remove ramekins from the water bath and let cool. Serve warm or chill thoroughly before serving.
Notes
- Add orange or lemon zest for a citrusy variation.
- Infuse cream with spices like cinnamon or cardamom for warmth.
- Substitute part of the honey with date syrup for a deeper flavor.
- Serve with berries or poached fruit for contrast.
- Straining the custard ensures a smooth finish—don’t skip this step.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 ramekin (1/5 of recipe)
- Calories: 340
- Sugar: 22g
- Sodium: 110mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 215mg
