Honey Pots De Creme
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 300 degrees F
2
In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor
3
Add the cream, milk, and vanilla bean to the pan and bring just to a boil, then turn off the heat and let infuse 10 minutes
4
Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream
5
Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top
6
Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set
7
Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that
8
Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary
9
Cooked honey has a different flavor than uncooked honey
10
The eggs make this custard so silky smooth
11
Use organic if you can
12
I get mine from swan Creek Farm in Indiana
13
George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens