-
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.
