Wednesday, March 12, 2008
I love finding good egg recipes both savory and sweet, and this honey custard is delicious. Today the boys helped me make it, and it is so quick and easy - and the results is melt in your mouth creamy and sweet.
1/2 c honey
2 c fresh milk
1 tsp finely ground sea salt
ground cinnamon and nutmeg to taste
Beat together all ingredients thoroughly in a casserole dish (I used square cake pan) - sprinkle cinnamon/nutmeg over the top. Place the dish in a larger cake pan filled with water. Bake at 350ºF for about 45 minutes or until it is set and firm.
We drizzled a tiny bit of fresh maple syrup over the top of our warm custard before eating. Mmmm. And extra bonus - the eggs, honey and milk I used are all local!
See how golden our custard is? The eggs we get are super fresh and local from healthy hens and the yolks are so fat and orange they look like the sun. Eggs from free range hens actually are healthier than factory farmed eggs not to mention they just taste better!