Best Honey Custard Recipes

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
• Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
• Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

HONEY CUSTARD

Steps:

• Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

HONEY CUSTARD PIE

Steps:

• preheat oven to 325.
• whisk sugar, cornmeal and salt together.
• combine remaining ingredients in a large bowl, stirring well.
• whisk in cornmeal mixture until well blended.
• pour into pie shell.
• bake 50 minutes or until set.
• cool on wire rack.

ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS

Steps:

• Nectarine Custard Cake: Preheat oven to 325 degrees F.
• Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
• Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
• Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
• Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
• Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
• Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.

HONEY CUSTARD

Steps:

• Heat honey and milk in double boiler.
• Beat eggs and salt until thick.
• Add hot milk to yolks and return to boiler to finish cooking.
• When mixture coats silver spoon, remove from heat.
• Add vanilla and spices if desired.
• Chill before serving.

HONEY CUSTARD

Steps:

• Pour the double cream and the milk into a saucepan. Slit the vanilla pod length-ways and add the saucepan.
• Bring to around 50C (hot, but touchable with your finger), and remove from the heat.
• *Never bring it to the boil
• Put the yolks and honey into a bowl and beat until smooth.
• Remove the vanilla pod, gradually pour the milk mixture over the bowl and stir well. To make it extremely smooth texture, filter the mixture, then divide evenly between the ramekins or oven proof dishes.
• Bring a large pan of shallow water to the boil and remove from the heat, having covered each ramekin with silver foil, and place directly in the water (half way up the ramekins). Cover the pan and steam them for 20 minutes with very low heat.
• *Do not bring to the boil
• Remove ramekins from the pan, leave for 10 minutes, and then carefully transfer to the fridge to make settle for 24 hours.
• For caramel sauce, place granulated sugar into the sauce pan, put onto medium heat until sugar goes brown and bubbles, quickly remove from the heat and place on top of the wet cloth, then gradually add the boiled water, stirring (at that time, hot sugar may splash over, so be careful). Keep adding the boiled water until the caramel become thick but runny. If caramel goes too stiff or become solid, add extra water and bring back to the heat.
• Put in the fridge till it gets cold and pour over the custard just before serve. Enjoy!

HONEY-LEMON CUSTARD WITH FRUIT

Steps:

• Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
• Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
• Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.

HONEY CUSTARD IN PHYLLO PASTRY

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
• Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
• Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
• Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.

LEMON CUSTARD PUDDINGS WITH HONEY ANGLAISE

Steps:

• To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
• Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
• In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
• Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
• Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
• The batter will be airy and loose, divide the batter equally among the prepared ramekins.
• Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
• Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
• Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
• In a medium bowl, whisk the yolks and honey to blend.
• Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
• Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
• Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
• Cover and refrigerate until ready to serve.
• To serve dust the hot puddings with icing sugar and then serve with the anglaise.

HONEY-LEMON CUSTARD WITH FRUIT

Steps:

• Place ramekins on a rimmed baking sheet. Heat cream, 2 Tbsp. honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. lemon juice. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day. Whisk remaining 2 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.

HONEY COCONUT CUSTARD

Steps:

• Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
• With blender or food processor running, slowly pour in honey mixing to combine.
• Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
• Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.

HONEY BAKED CUSTARD, LOW FAT DESSERT

Steps:

• Beat eggs together with honey and salt. Add milk and beat well to mix. pour into a 1 1/2 quart casserole or individual custard cups. Set in a larger pan of hot water. Water should reach (on the outside) up 1/2 way to top of custard dish.
• Sprinkle top of custard with a little nutmeg. Carefully set whole thing into the oven and bake until a knife inserted in the center of a custard comes out clean, about 35 minutes. (Smaller dishes will bake faster.) Serve with low fat whipped topping. Makes about 8 servings, each custard serving is about 89 calories. Topping is extra, see package for calories.