Honey Pots de Creme

1. 1

   Preheat oven to 300 degrees F.

2. 2

   In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor.

3. 3

   Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes.

4. 4

   Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream.

5. 5

   Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top.

6. 6

   Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set.

7. 7

   Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that.

8. 8

   Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary.

9. 9

   Cooked honey has a different flavor than uncooked honey.

10. 10

    The eggs make this custard so silky smooth.

11. 11

    Use organic if you can.

12. 12

    I get mine from swan Creek Farm in Indiana.

13. 13

    George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens.

* Per serving · 4 servings · Values may vary.

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