Honey Bee's Baked Custard
The honey used in this recipe is straight from the Ohio State University Honey Bee Labs! Its golden color and sweetness add a special touch to this dessert.
Make This Recipe
Ingredients
- 3/4 cup honey, divided
- 1/4 teaspoon ground cinnamon
- 6 Eggland’s Best eggs (large)
- 3 1/2 cups milk
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract Sweetened whipped cream
- 1 teaspoon sesame seeds, lightly toasted Additional honey
- Additional honey for garnish, optional
Preparation
Preheat oven to 325 °F.
Combine 1/4 cup honey and cinnamon in small bowl; mix well.
Using rubber scraper, drizzle into an 8-inch round baking pan, tilting pan to lightly coat entire bottom of pan.
Place this pan inside a larger pan, such as a roasting pan.
In a large bowl, whisk eggs, milk, remaining 1/2 cup honey, vanilla, and salt until well blended.
Gently pour egg mixture over honey mixture in the round baking pan.
Place roasting pan on middle rack of oven; pour boiling water into roasting pan, around baking pan, about three-fourths of the way up the sides of baking pan.
Bake 1 hour or until knife inserted near center comes out clean. Remove baking pan from water. Cool completely.
Chill several hours. Run edge of a sharp knife around sides of pan to loosen.
Invert onto rimmed serving plate. Garnish with whipped cream.
Sprinkle with sesame seeds. Drizzle very lightly with additional honey, if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 211 |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 146 mg |
| Sodium | 232 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | trace |
| Protein | 8 g |