I love custard, but learning to make it well has proven challenging. This custard is slightly sweet thanks to the addition of a small amount of honey. The nutrients in custard are maximized by the use of eggs from pastured hens and unhomogenized milk from grass-fed cows.
This custard makes enough for eight generous servings for under $6.50.
To make honey custard, you’ll need the following:
- 6 Eggs from Pastured Hens
- 2 Cups Fresh Milk from Grass-fed Cows
- 2 Cups Fresh Cream from Grass-fed Cows
- ½ Cup Honey
- Pinch of Real Salt
Instructions:
- Preheat oven to 350 º F.
- Beat the eggs slightly, and set aside.
- Scald milk and cream.
- Pour beaten eggs into a double boiler, and continue to stir with a whisk.
- Slowly add the honey, pinch of salt and scaled milk to the eggs and continue to mix with a whisk.
- Continue stirring, taking care not to let the eggs coagulate, for about 10 minutes.
- Pour the custard into a souffle dish and set the dish into a boiling water bath.
- Bake custard at 350 º F about 40 minutes or until set. The custard should be slightly wobbly in the center.
- Cool before eating – or dive right in like we do.
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We LOVE custard here. We make ours pretty much the same, but only use 2 cups of milk/cream and then add some cinnamon/nutmeg/cardemon. It turns out pretty firm, I would guess yours is a little runnier then?
Also, you can add some pumpkin to it. It will taste very similar to pumpkin pie, very tasty!
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It is definitely a more liquid custard – especially if you skip the bake and just serve it as a stirred custard. I bet yours is fantastic with the addition of those spices. I love cardamom.
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Yeah, now I’m going to have to make a custard tomorrow
It’s great as a snack and I should make it more often. The farm we get our eggs from, their hens are just starting to lay good again so we’ve been rationing out our eggs like they are gold lol. This week though, I as able to get 5 dozen. Thank goodness!
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this sooo didnt come out. Of course my first time with a custard. Don’t think I can do this a few times before I get it – its too painful to waste 6 eggs at once plus the milk and creme and honey. I’ll just stick to the non-custard things
Dina- Just use one egg until you get the hang of it. It’s just my partner and me around here, and I just tried the recipe- but used 1 egg, 1/3 cup milk, 1/3 cup cream, 1 small spoonful honey, and a teeny pinch of salt. It took about 15 minutes to cook in a small glass pan in a boiling water bath, and tasted delicious. I’ll often halve and quarter recipes- it’s easy if the recipe has eggs in it to just base the recipe around 1 or 2 eggs rather than the whole amount. Then it’s not so painful if the recipe doesn’t turn out, and it also makes us not overeat sweets!
Oh- this dish wouldn’t cost me $6.50 though!
2 cups raw milk costs $0.50
2 cups unpasteurized cream costs $9.00!
6 pastured eggs cost $3.50
1/2 cup honey costs $1.00
And this doesn’t take into account the fuel getting to the farm to get these ingredients! This is in Auckland, New Zealand.
I made this recipe for a “100 mile diet” potluck. I researched other custard recipes and noticed that custard was made with only the yolks. This could have been why others had a “runny” custard. With just using the yolks, the custard turned out quite good and was very rich as I used 35% cream and milk.