Honey Pots de Creme
- 3/4 cup honey
- 1 1/2 cups cream
- 1 cup milk
- 1 vanilla bean (not split)
- 5 yolks
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup whipped cream
- Honey comb
- Preheat oven to 300 degrees F.
- In a saucepan heat the honey until it bubbles, allow to boil for about 10 seconds which will intensify the flavor.
- 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.
- Then whisk the yolks with the sugar and salt well and temper them by slowly whisking in the hot honey cream.
- Pour this into individual ovenproof 4-ounce dessert cups and fill them to the top.
- Place the dishes in a water bath and bake until set, about 45 minutes to 1 hour or until set.
- Chill, then serve topped with a dollop of whipped cream and a chunk of honey comb on top of that.
- Notes about the recipe: We make all kinds of pots de creme at Tru; chocolate, caramel, even rosemary.
- Cooked honey has a different flavor than uncooked honey.
- The eggs make this custard so silky smooth.
- Use organic if you can.
- I get mine from swan Creek Farm in Indiana.
- George the farmer drives in once a week to deliver organic eggs, honey, maple syrup and hens.
honey, cream, milk, vanilla bean, yolks, sugar, salt, whipped cream, honey comb
Taken from www.foodnetwork.com/recipes/honey-pots-de-creme-recipe.html (may not work)