Honey-and-Thyme Custards

• 1/3 cup mild honey, such as clover, plus more for serving
• 1/2 cup heavy cream
• 1 1/2 cups milk
• 3 thyme sprigs
• 1 vanilla bean, seeds scraped
• 4 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 3/4 teaspoon unflavored gelatin, softened in 1 tablespoon of water
• Raspberries and sea salt, for serving

1. In a saucepan, cook the 1/3 cup of honey over moderately low heat for 2 minutes.
2. Add the heavy cream, milk, thyme and vanilla bean and seeds and simmer over low heat for 4 minutes.
3. Discard the thyme and vanilla bean.
4. In a heatproof bowl, whisk the egg yolks, cornstarch and sugar.
5. Gradually whisk in the hot honey milk.
6. Return to the saucepan; whisk over moderate heat until thickened and bubbling, 3 to 4 minutes.
7. Off the heat, whisk in the softened gelatin.
8. Strain into 4 small jars and refrigerate until chilled, 1 hour.
9. Serve with berries, honey and a sprinkling of sea salt.

honey, heavy cream, milk, thyme, vanilla bean, egg yolks, cornstarch, sugar, unflavored gelatin, raspberries

Taken from www.foodandwine.com/recipes/honey-and-thyme-custards (may not work)