Orange Blossom Honey Custards
"This calls for orange blossom honey but I think any honey will work. Recipe source: Southern Cast Iron (March/April 2021)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (262.9 g)
- Calories 766.7
- Total Fat - 60.3 g
- Saturated Fat - 23.4 g
- Cholesterol - 2221 mg
- Sodium - 232.5 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 0 g
- Sugars - 14.3 g
- Protein - 33.4 g
- Calcium - 307.1 mg
- Iron - 5.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 275 degrees F.
Step 2
Place 6 (3.5 inch) skillets on a large rimmed baking sheet.
Step 3
In a bowl whisk together the first 3 ingredients (yolks - vanilla).
Step 4
In a dutch oven on medium heat add the next 3 ingredients (cream - salt) just until bubbles start to form.
Step 5
Whisk hot cream mixture into the egg yolk mixture.
Step 6
Pour the mixture into the dutch oven and cook over medium heat for 5-10 minutes or until mixture is thick and coats the back of a wooden spoon.
Step 7
Divide the mixture among the individual skillets.
Step 8
Bake for 25 minutes or until center is done (it will jiggle slightly).
Step 9
Let cool on wire rack.
Step 10
Cover skillets and refrigerate until cold (3 hours or overnight). Garnish with honey and almonds if desired.
Tips
- 6 (3.5 inch) cast iron skillets
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