The trick to this ultra-creamy custard is baking in a water bath, ensuring that the eggs are cooked slowly and evenly. To make this dessert extra elegant, we like to garnish with raw honeycomb and edible flowers.
Honeycomb-Vanilla Bean Pots de Crème
(a creamy honey and vanilla custard)
What you need:
¾ cup whole milk
¾ cup heavy cream
¼ cup Savannah Bee Company® Acacia Honey, or your favorite Savannah Bee Company® honey, plus more for garnish
½ vanilla bean, seeds scraped
3 large egg yolks
Savannah Bee Company® Raw Honeycomb for garnish
Edible flowers for garnish (optional)
What to do:
1. Wash Up!
2. Start the Custard: Preheat the oven to 300°F. Place 4 ramekins or oven-proof cups in a baking dish. Bring water to a boil in a medium saucepan. Combine the milk, heavy cream, and honey in a separate medium saucepan over medium heat. Heat until bubbles form around the edges. Whisk in the vanilla beans.
3. Finish the Custard: Whisk the egg yolks in a medium bowl. Gradually add a little of the hot milk mixture to the egg yolks, whisking constantly. Slowly add the remaining milk to the eggs, whisking until combined. Pour the custard into the ramekins.
4. Bake the Pots de Crème: Transfer the baking dish to the oven. Carefully pour the boiling water around the ramekins about halfway up the sides. Bake for 40 minutes or until the custards are set but still jiggly in the centers. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate for 2 to 3 hours or until chilled.
To Serve: Place a piece of honeycomb in the center of each pot de crème and drizzle with honey before serving. Garnish with edible flowers, if desired.