Hazel - Walnut Honey Custard Recipe

Name: Hazel - Walnut Honey Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup walnuts; ¼ cup hazelnuts, blanched; 2 cups whole milk; ¼ teaspoon nutmeg, ground; 1 pinch allspice, ground; 1 pinch five-color peppercorn, freshly ground; ¼ cup honey, plus; 2 tablespoons honey; 1 pinch salt; 3 large eggs; 1 large egg white; 3 tablespoons Frangelico, nut liqueur or 3 tablespoons Amaretto

Servings: persons

¼ cup walnuts
¼ cup hazelnuts, blanched
2 cups whole milk
¼ teaspoon nutmeg, ground
1 pinch allspice, ground
1 pinch five-color peppercorn, freshly ground
¼ cup honey, plus
2 tablespoons honey
1 pinch salt
3 large eggs
1 large egg white
3 tablespoons Frangelico, nut liqueur or 3 tablespoons Amaretto

1
Finly grind the walnuts and hazelnuts in a food processor.
2
Toast the nut mixture in a skillet over medium heat for 2 to 3 minutes until golden.
3
Reserve 2 Tablespoons.
4
Place the remaining toasted nuts and the milk, nutmeg, allspice and pepper in a suacepan and bring to a low boil over medium-low heat.
5
Gently simmer the mixture for 10 to 12 minutes to reduce the milk and to infuse the flavors.
6
Remove from the heat and stir in 1/4 cup of honey and the salt.
7
Allow to coll to room temperature.
8
Preheat the over to 325F.
9
Lightly grease six 1/2 cup ramekins and place them in a deep baking pan.
10
In a small bowl, beat the eggs and egg white, then whisk them into the milk custard until well incorporated.
11
Pour the custard into the ramekins.
12
Fill the baking pan with hot water until it reaches three-quarters of the way up the ramekins.
13
Cover the pan with aluminum foil.
14
Bake in the center of the oven until set and firm or about 30 minutes.
15
Turn off the heat but leave the ramekins in the over for another 10 to 15 minutes.
16
While the custard is colling in the oven, make the sauce.
17
Mix the remaining 2 Tablespoons of honey with the liqueur in a small bowl.
18
Serve the custards in the ramekins or invert each onto a plate and then invert againonto a serving dish so that it rests golden side up.
19
Drizzle with the honey-liqueur mixture and top with the reserved toasted nuts.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup walnuts, ¼ cup hazelnuts, blanched, 2 cups whole milk, ¼ teaspoon nutmeg, ground, and more.

Yes, Hazel - Walnut Honey Custard 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.

That's it — enjoy your meal!

Hazel - Walnut Honey Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions