Orange And Honey Custards
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325°F
2
Combine whipping cream, honey, egg yolks, grated orange peel and vanilla in medium bowl and whisk to blend
3
Divide custard among six 3/4-cup ramekins or custard cups
4
Place ramekins in 13 x 9 x 2-inch pan
5
Pour enough hot water into pan to come halfway up sides of ramekins
6
Cover pan loosely with foil
7
Bake custards in water bath until just set in center, about 1 hour
8
Remove custards from water bath
9
Place in refrigerator until cold, about 6 hours
10
(Custards can be prepared 1 day ahead
11
Cover and keep refrigerated
12
) Preheat oven to 325°F
13
Combine whipping cream, honey, egg yolks, grated orange peel and vanilla in medium bowl and whisk to blend
14
Divide custard among six 3/4-cup ramekins or custard cups
15
Place ramekins in 13 x 9 x 2-inch pan
16
Pour enough hot water into pan to come halfway up sides of ramekins
17
Cover pan loosely with foil
18
Bake custards in water bath until just set in center, about 1 hour
19
Remove custards from water bath
20
Place in refrigerator until cold, about 6 hours
21
(Custards can be prepared 1 day ahead
22
Cover and keep refrigerated)