Baked Honey Custards

• 4 large egg yolks
• 1/2 cup honey (see notes)
• 1 1/2 cups whipping cream
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 2 pitted dates, slivered lengthwise
• Thin strips lemon peel

1. In a bowl, whisk together egg yolks and honey until well blended, then whisk in cream, milk, and vanilla. Pour mixture through a fine strainer into another bowl; discard residue.
2. Pour into four ramekins (3/4-cup capacity). Set in a 9- by 13-inch pan (with at least 2-in. sides). Set pan on rack in a 325u0b0 oven. Pour boiling water around ramekins almost to top of custards. Cover pan with foil, turning back 1 inch at each corner to release steam.
3. Bake until custards jiggle only slightly in the center when gently shaken, 50 to 55 minutes. With a wide spatula, lift dishes from water and transfer to a rack. Let custards cool completely, then cover and chill until cold, about 2 hours, or up to 2 days. Garnish with slivered dates and lemon peel.

egg yolks, honey, whipping cream, milk, vanilla, dates

Taken from www.myrecipes.com/recipe/baked-honey-custards (may not work)