Creamy custards are the ultimate comfort food, and this healthful honey-sweetened summery version topped with fresh berries is such a sweetheart of a dessert. Loaded with calcium, omega-3 oils and great taste.
2 cups milk
1/2 cup heavy cream
3 whole eggs plus 5 egg yolks, beaten together
1/8 teaspoon salt
1/3 cup plus 1/4 cup wildflower or other medium-to-dark-colored honey
3 cups fresh, preferably, or frozen blackberries, raspberries, or blueberries
1 teaspoon ground cinnamon
Juice of 1/2 lemon
1. Preheat the oven to 350F. Whisk together the milk, cream, eggs, salt, and 1/3 cup of honey in a medium bowl. Pour the custard into 6 custard cups and place the cups in a deep-sided baking dish. Fill the baking dish with water to reach half way up the sides of the custard cups.
2. Bake the custards for 20 to 25 minutes, or until a knife inserted near the edge of custard cup comes out clean. Remove the custards from the oven and from their water bath to cool. Refrigerate, covered, for at least 2 hours, until ready to serve.
3. About 15 minutes before serving, put the berries, the remaining 1/4 cup honey, and the cinnamon and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the berries are warmed through and just beginning to release their juice, about 5 minutes. Remove from heat. To serve, run a knife around the circumference of each custard cup and invert each custard onto a dessert place. Top with warm spiced berries, and serve.
Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999). Copyright (c) 1999 by Judith M. Fertig. Reprinted by permission of Harvard Common Press.
Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999).