- 2 eggs, lightly beaten
- 1 1/4 cups milk
- 1/3 cup honey, warmed slightly
- 1/8 tsp salt
- 1/4 tsp vanilla
- Preheat oven to 325 degrees
- Butter custard cups
- Pour an inch of hot water into a sheet cake pan
- Beat eggs and add milk, salt and vanilla--beat all ingredients together
- Heat honey in the microwave for about 15 seconds (this will make it more fluid, and less sticky)
- Pour honey slowly into the egg mixture, beating vigourously to mix in quickly, so eggs don't cook.
- Pour 1/2 cup of egg mixture into each custard cup
- Sprinkle nutmeg on top.
- Place cups in sheetcake pan and place sheetcake pan in the oven.
- Bake for 45 minutes.
- Preheat broiler and place cooked custards under broiler for 1- 2 minutes (a tip I picked up at Dakota Country Kitchen for "torching" creme brulee.), until speckled golden.
- Allow to cool for a few minutes before serving, or place in the fridge to chill.
* * *
I wanted to serve rolls or scones with the custard, but all the bread recipes I had used a much higher temp in the oven than the custards, so I decided on a savory french toast instead.
We had seen an evergreen honey at one of the local grocery stores which inspired this recipe for Rosemary French Toast Triangles served with honey. Wow! You won't believe how well these flavors complement each other.
- 1 large egg
- 1/3 cup milk
- 1/2 tsp honey
- 1/4 tsp lemon juice
- 1/8 tsp kosher salt
- 1 TB chopped, fresh Rosemary
- 2 slices milk loaf, cut in half, and then each half cut into triangles (preferably older bread)
- 2 tsp butter
- In a wide, shallow bowl whisk egg, milk, honey, lemon juice, salt, and Rosemary
- Place six triangles of bread in the batter for a minute or two and then flip, and let that side sit for a minute or two.
- Meanwhile, melt 1 tsp of butter on a griddle over medium to medium high heat.
- Place soaked bread on griddle and cook for a minute or two on each side until golden.
- Repeat with additional 6 triangles of bread.
- Serve with butter and honey.