by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:5minutes Cook Time:15minutes Chill Time:1hour Total Time:1hour 25minutes Calories: 353kcal Author: Anne Carter
– Medium Saucepan – Whisk – Wooden Spoon – Measuring Cups – Bowl – Fine-mesh strainer
– 1 cup heavy cream – 1 cup whole milk – 5 large egg yolks – 2 tablespoons honey – 2 teaspoons cornstarch arrowroot powder, or tapioca flour – 1 teaspoon vanilla extract
1. Heat cream and milk in a saucepan until simmering. 2. Whisk egg yolks, honey, arrowroot powder, and vanilla in a bowl. 3. Slowly pour half of the hot cream into the egg mixture, whisking continuously.
4. Return the egg mixture to the saucepan and stir over medium-low heat until slightly thickened. 5. Serve warm over desserts or chill in the fridge. 6. Cover the custard with plastic wrap to prevent a skin from forming.
7. Refrigerate for 4 hours or overnight. 8. Serve chilled and enjoy your creamy custard!