How To Draw A Cup Of Milk

Recipe

Here is a simple version of the classic French creme caramel. Instead of caramelizing granulated sugar to flavor a custard, this dessert uses the deep flavors of a dark honey.

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 45 mins

Total Time: 6 hours 10 mins

2 tbsp. dark honey, such as buckwheat

2 c. milk

1/3 c. sugar

2 large eggs

2 large egg yolks

1 tsp. vanilla extract

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Preheat the oven to 325Â°F. Divide the honey among four 6-ounce custard cups.
In a small saucepan, combine the milk and sugar, and heat, stirring to dissolve the sugar, just until wisps of steam rise from the surface. Let cool slightly.
In a medium bowl, beat the whole eggs and egg yolks very lightly with a wire whisk. Stir about 1/4 cup of the hot milk into the eggs to warm them. Stirring constantly, gradually add the remaining hot milk to the warmed eggs. Add the vanilla. (For a smoother, more elegant result, you should strain the custard at this point, but it's up to you.)
Place the cups in a baking pan. Very gently ladle the custard into the cups on top of the honey. Place the baking pan on a pulled-out oven rack and pour in hot water to reach halfway up the sides of the custard cups. Bake for 40 minutes, or until the centers of the custards are set.
Remove the custard cups from the water bath and let cool to room temperature. Refrigerate until well chilled, at least 4 hours. To unmold, loosen the edges with a knife and invert the custards onto individual plates.

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