Baked Honey Custards – a delicious recipe with egg yolks, honey, whipping cream, milk, vanilla, dates. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, whisk together egg yolks and honey until well blended, then whisk in cream, milk, and vanilla. Pour mixture through a fine strainer into another bowl; discard residue.
2
Pour into four ramekins (3/4-cup capacity). Set in a 9- by 13-inch pan (with at least 2-in. sides). Set pan on rack in a 325u00b0 oven. Pour boiling water around ramekins almost to top of custards. Cover pan with foil, turning back 1 inch at each corner to release steam.
3
Bake until custards jiggle only slightly in the center when gently shaken, 50 to 55 minutes. With a wide spatula, lift dishes from water and transfer to a rack. Let custards cool completely, then cover and chill until cold, about 2 hours, or up to 2 days. Garnish with slivered dates and lemon peel.
564
kcal
Calories
43
g
Fat
30
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large egg yolks, 1/2 cup honey (see notes), 1 1/2 cups whipping cream, 1/2 cup whole milk, and more.
Yes, Baked Honey Custards falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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