Fall is in the air, the days are getting shorter, and I’ve been craving comfort food. So I was thrilled to find a hundred-year-old recipe for Baked Honey Custard. The recipe is a winner. Baked Honey Custard was easy to make, and had a delicate, silky texture. The honey and cinnamon flavors merged beautifully to create a delightfully flavored custard.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Baked Honey Custard
4 cups milk
1/2 cup honey
1/4 teaspoon cinnamon
1/4 teaspoon milk
Scald the milk by putting in a saucepan, then heat using medium heat until the milk steams and is almost ready to begin boiling; stir constantly while heating the milk. (Another option is to scald the milk using a microwave. Set aside.)
In the meantime, put the eggs into a mixing bowl, and beat just until smooth. Add the honey, cinnamon, and salt; beat until the ingredients are combined. Add a small amount (approximately 1 – 2 tablespoons) of the hot scalded milk, while stirring. Continue to very slowly add the hot milk while stirring constantly. [The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the hot combination.]
Pour into custard cups. Place cups 13 X 9 X 2 inch baking pan. Pour very hot water into pan around cups to within 1/2 inch of top of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Serve custard warm or chilled.