Honey adds a wonderful touch of sweetness to a wide range of beverages and dishes, making it a versatile ingredient that can be enjoyed year-round. As allergy season takes its toll, local farmers often suggest that consuming honey from your local area on a regular basis can provide relief from allergy symptoms.
No matter the reason for your love of honey, we have a delightful dessert recipe to share with you, courtesy of Golden Blossom Honey. Golden Blossom Honey, a renowned fourth-generation American honey brand, offers a fresh and delicious dessert that’s perfect for any season: Honey Vanilla Pots de Crème.
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup Golden Blossom® honey
- 3 large egg yolks
- 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
Kitchen Notes: If you’re unsure about the size of your ramekins, you can determine their volume by filling them with water to the same level as you would with custard and then pouring the water into a measuring cup. Two ounces equals 1/4 cup, four ounces equals 1/2 cup, and six ounces equals 3/4 cup. This recipe yields nearly exactly 12 ounces. Do the math accordingly!
Note on Vanilla Paste: Vanilla bean paste is an intensely flavored vanilla extract infused with tiny vanilla bean specks. Alternatively, you can use a whole vanilla bean. Simply scrape the seeds from half of a vanilla bean (save the other half for another use) and add these seeds to the custard instead of using paste or extract.
- Preheat your oven to 300ºF. Place six 2-ounce (or equivalent) oven-safe ramekins in a baking pan, ensuring there’s about an inch of space between each ramekin. In a saucepan or spouted kettle, heat around 3 cups of water until it simmers; you’ll need this for a water bath later.
- Combine the heavy cream, milk, and honey in a medium-sized saucepan. Heat the mixture over medium-low heat until the honey is completely dissolved, and the mixture starts to steam.
- In a separate bowl, vigorously whisk the egg yolks for about 30 seconds until they become light and frothy. Slowly pour the warm cream, approximately 1/4 cup at a time, into the egg yolks, whisking continuously. Do this until about half of the cream is incorporated, and the mixture feels warm to the touch. Then, whisk in the remaining cream. If you wish for a smoother final product, you can skim off any excess foam.
- Divide the custard mixture evenly among the prepared ramekins. Partially pull out the oven rack and place the baking pan with the ramekins in the center of the rack. Carefully pour hot water into the pan around the ramekins, filling it until the water reaches about halfway up the sides of the ramekins. Gently push the oven rack back into place, being cautious not to splash water into the custards.
- Bake for approximately 40 minutes, adjusting the time based on the size and depth of your ramekins. The pots de crème are done when their edges are set, but the centers still have a slight jiggle when shaken (they will firm up further when chilled). With care, remove the pan from the oven.
- Allow the ramekins to cool completely at room temperature, then remove them from the baking pan and pat them dry. Lightly cover them with plastic wrap and refrigerate until they are firm, which usually takes around 2 to 3 hours. Serve the dessert chilled or at room temperature.
Yield: This recipe yields either 6 (2-ounce) ramekins or 3 (4-ounce) ramekins.
Active Time: 20 minutes Total Time: 3 hours.