Honey Pots de Crème
Makes 6
Ingredients
For Pots de Crème
- ¾ cup mild-flavored honey
- ½ cup whole milk
- 1½ cups heavy cream
- ½ tsp kosher salt
- 1 vanilla bean pod
- 5 large egg yolks
- 1 tbsp sugar
- boiling water to cook custards
Suggested Garnishes
- berries
- whipped cream
- edible flowers
Equipment
- 6 ramekins (about 3" each)
- fine mesh strainer
- kitchen towel
- baking dish (big enough to fit all ramekins)
How-to
- Preheat oven to 300º and position an oven rack in the center
- Line a glass baking dish or a roasting pan with a kitchen towel. Arrange ramekins in pan on towel
- In a medium saucepan, bring honey to a simmer over medium heat
- Whisk in milk, cream, vanilla bean and salt. Return mixture to a simmer over medium-high heat
- Add vanilla bean pod, but do not split & scrape seeds. Remove mixture from heat, cover and set aside for 20 minutes to steep
- Remove vanilla bean, rinse, air dry completely, and reserve for another use
- In a medium, heat-proof mixing bowl, whisk together egg yolks and sugar until pale yellow. Slowly whisk in hot cream mixture until fully incorporated
- Pass through a fine mesh strainer into into a clean bowl to remove any foam or bubbles,
- Ladle mixture into ramekins, evenly distributing the custard among all 6. Pour boiling water into roasting pan until water comes halfway up sides of ramekins
- Bake custards until set and mixture remains firm when shaken slightly, about 50-60 minutes, rotating the pan halfway through the baking time
- Carefully remove ramekins to a cooling rack, and bring down to room temperature, about 30 minutes
- Transfer to refrigerator, and chill at least 4 hours
- Serve in ramekins, and garnish if desired. Whipped cream, berries and/or edible flowers are suggested