Orange and Honey Custards

1. 1

   Preheat oven to 325F.

2. 2

   Combine whipping cream, honey, egg yolks, grated orange peel and vanilla in medium bowl and whisk to blend.

3. 3

   Divide custard among six 3/4-cup ramekins or custard cups.

4. 4

   Place ramekins in 13 x 9 x 2-inch pan.

5. 5

   Pour enough hot water into pan to come halfway up sides of ramekins.

6. 6

   Cover pan loosely with foil.

7. 7

   Bake custards in water bath until just set in center, about 1 hour.

8. 8

   Remove custards from water bath.

9. 9

   Place in refrigerator until cold, about 6 hours.

10. 10

    (Custards can be prepared 1 day ahead.

11. 11

    Cover and keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.