Prep 20 mins
Cook 45 mins
This classic dessert is suited for the grandest occasion or a quiet evening at home; yet takes almost no time to make! Can be made several days ahead, and double or triples easily. Recipe comes from the Fiddlehead Restaurant in Juneau, Alaska. Prep time does not include chilling time.
- 2 cups half-and-half
- 1 cup heavy cream (NO substitutions)
- 1⁄4 cup honey
- 7 egg yolks
- 1 teaspoon vanilla extract
- 1⁄2 cup sugar (brown sugar can also be used for a more caramel taste)
- Preheat oven to 325 degrees and place rack in center of oven.
- Arrange 6 custard cups in a large baking pan.
- In a large pot over medium-high heat, or in the microwave, warm half-and-half and heavy cream with honey to about 115 degrees.
- Transfer to large bowl.
- Gently whisk in egg yolks and vanills, just until combined, but not frothy.
- Strain mixture through a wire mesh before pouring into custart cups.
- Set cups in baking pan and fill pan with 1 inch of hot water.
- Cover pan with an inverted cookie sheet and bake 35 to 40 minutes. Until a knife inserted in center of a custard comes out clean. (Avoid over baking as custard will be tough).
- Remove from water bath and chill thoroughly.
- Cover tightly when completely cooled.
- Preheat broiler. Sprikle each custart with a thin coat (about 1 1/2 teaspoons) of sugar white or brown) and pat smooth.
- Set cups on cookie sheet and place under broiler until sugar is melted or beginning to brown.
- Serve immediately.
- Note: The custards may be prepared through Step 10 and kept tightly wrapped in refrigerator for up to one week.