These two ancient foods can be used pretty much as they are found. Serve this custard with a little softly whipped cream sweetened with honey, toasted slivered almonds, fresh strawberries, or with sugared, macerated blackberries.
As with all custards, a water bath ensures a smoother texture. There will be about 3 cups liquid so you’ll need 6- ½ cup ramekins, 4-1 cup ramekins, or you can bake the custard in a single dish.
Milk and Honey Custard Ingredients
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3 cups Kalona SuperNatural milk
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½ cup honey — your choice
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A pinch of salt
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3 whole eggs
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1 egg yolk
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Freshly grated nutmeg
Milk and Honey Custard Directions
Preheat the oven to 350’F. Heat a kettle of water for the water bath. Bring the milk to a boil with the honey and salt then simmer for 30 minutes to reduce the milk. Taste and add more honey if needed. Meanwhile, slowly whisk the eggs, taking care not to create too many bubbles. Then whisk the hot milk and honey into the eggs, then pour the mixture through a strainer into a 4-cup liquid measuring cup. Set the ramekins in a dish and divide the milk among them. Pour the hot water to come at least an inch up the sides of the dishes. Grate a little nutmeg over each custard. (If using another type of dish, just be certain that you have one larger that it can fit into with ease and still leave room for the water bath.)
Bake in the center of the oven until the custards are set except for a small spot in the center, and a knife inserted comes out clean, about 45 minutes. Remove from the oven, the lift the custards out of the water. Let cool to room temperature then cover and refrigerate until ready to serve.
Recipe courtesy of Deborah Madison.
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Milk and Honey Custard
Ingredients
- 3 cups Kalona SuperNatural milk
- ½ cup honey — your choice
- A pinch of salt
- 3 whole eggs
- 1 egg yolk
- Freshly grated nutmeg
Instructions
Preheat the oven to 350’F. Heat a kettle of water for the water bath. Bring the milk to a boil with the honey and salt then simmer for 30 minutes to reduce the milk. Taste and add more honey if needed. Meanwhile, slowly whisk the eggs, taking care not to create too many bubbles. Then whisk the hot milk and honey into the eggs, then pour the mixture through a strainer into a 4-cup liquid measuring cup. Set the ramekins in a dish and divide the milk among them. Pour the hot water to come at least an inch up the sides of the dishes. Grate a little nutmeg over each custard. (If using another type of dish, just be certain that you have one larger that it can fit into with ease and still leave room for the water bath.)
Bake in the center of the oven until the custards are set except for a small spot in the center, and a knife inserted comes out clean, about 45 minutes. Remove from the oven, the lift the custards out of the water. Let cool to room temperature then cover and refrigerate until ready to serve.