Enjoy Mouth-Watering Honey Custard With Caramelized Apples This Autumn



Serves 6 to 8

For the honey custards:

  • 3 cups (700 ml) milk
  • 3 large eggs
  • 1/2 cup (125 ml) runny (liquid) honey
  • 1/4 teaspoon salt
  • 1/2 tsp vanilla extract
  • Nutmeg

For the caramelized apples:

  • 2 medium apples, any variety (see Recipe Note)
  • 1 generous tablespoon butter or margarine
  • 2 to 4 tablespoons honey
  • 1 to 2 tablespoons rum, optional
  • Cinnamon or nutmeg, optional

To serve:
Whipped cream for serving, optional

To make the custards: Preheat the oven to 350°F. Arrange 6 to 8 ramekins or oven-safe custard cups inside a 9×13-inch baking dish (or other similar-sized dish that will hold a few inches of water).

Place the milk into a saucepan over low to medium heat and gently bring it just barely to a boil. Immediately remove from the heat.

Whisk the eggs together in a medium to large bowl. Add the honey and salt, and whisk briskly until well-blended. Pour the warm milk into the egg and honey mixture in a slow stream while whisking constantly. Once all of the milk has been whisked in, stir in the vanilla.

Divide the custard evenly between the ramekins – I find it easiest to pour the liquid into a large measuring cup with a spout, which allows you to pour cleanly into the cups without making a mess. Dust the top of each custard with just a tiny pinch of nutmeg and place the baking pan in the preheated oven. Very carefully pour very hot water (hot tap water is fine) in the baking pan, around the custard cups, careful not to splash any water in the custards.

Bake the custards for 40 to 50 minutes; exact baking time depends on the size and depth of the custard dishes as well as the oven. The custards are done when set in the center – test by very gently touching the top of the custard or gently jiggling the pan. The custards will continue to firm up a bit when chilling.

Remove the pan from the oven and place on a cooling rack. Allow to cool for about 10 minutes. Carefully lift each custard from the water and place on a rack until cool enough to refrigerate. Cover each in plastic wrap and chill for 3 or 4 hours, or overnight.

To make the caramelized apples: Peel, core, and chop the apples into small cubes. Heat the butter or margarine in a skillet and toss in the apple cubes. Cook, tossing often, until the apples are tender. Add small amount of water occasionally as the apples cook; the water will help cook the apples and keep them moist while preventing them from browning.

Once the apples are fork-tender, drizzle in 2 tablespoons of honey; taste and add more honey depending upon your preferred sweetness and the tanginess of the fruit. Continue to stir, adding more water as needed and desired. Stir the rum into the fruit, if using, and continue cooking until it has simmered away. Scrape the apples into a bowl to cool slightly before serving over the chilled custards.

To serve: Top each custard with a generous spoonful of the apples, a very light dusting of ground cinnamon or nutmeg, and a bit of whipped cream.

Recipe Notes
Two apples is enough for a heaping spoonful of apples per custard. If you’d like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon of butter or margarine and 1/2 to 1 tablespoon of honey per apple.


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