Honey Custards With Blood Oranges And Candied Lemon

• 1 cup whole milk
• 1 2/3 cups heavy whipping cream
• 1/2 cup light, aromatic honey, such as orange blossom or clover
• 2 large eggs
• 3 large egg yolks
• 2 or 3 blood oranges
• Zest of 1 lime

1. Preheat oven to 300u0b0. Heat a teakettle to boiling. Heat milk, cream, and honey in a medium saucepan until simmering, stirring. Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.
2. Set 8 ramekins (4 oz. size) in a large roasting pan. Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.
3. Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack. Let cool, then chill, covered, until cold, at least 2 hours.
4. Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard. Garnish each with a little lime zest and a piece of lemon, if you like.
5. Make ahead: Through step 3 up to 2 days, chilled airtight.

milk, heavy whipping cream, light, eggs, egg yolks, oranges, lime

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