Twitter is such an amazing place to have a conversation. Yesterday, I was hunting for honey recipes and asked my Tweeples if they had one they liked. Cloister Honey responded by directing me to their honey recipes. I went through their recipes and chose this dessert. Deep gratitude to Cloister Honey for their generosity in sharing. I am looking forward to trying this recipe, as I love coffee custard, honey, and cinnamon.
Coffee Custard with Honey and Cinnamon
Ingredients
- soft butter
- 1 c. heavy cream
- 1/2 c. milk
- 2 Tbsp. instant espresso powder
- 3 large egg yolks
- 1 large egg
- 1/4 c. honey
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 300 degrees. Set out a 9x13 baking pan. Butter 4-6 oz. (or 6-4 oz.) ramekins and arrange them evenly in the 9x13 pan.
- In a small saucepan over medium heat, combine cream, milk, and espresso powder and heat until mixture almost simmers. Remove from heat and set aside.
- In a medium bowl, whisk together egg yolks, egg, honey, cinnamon, and vanilla. Whisk a bit of the hot cream mixture into the eggs, then whisk in all of the cream mixture until well combined. Ladle into the prepared ramekins.
- Set the 9x13 pan on rack in preheated oven, then pour hottest tap water into the pan until it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set and jiggly, about 35 minutes.
- Remove from oven and water bath. Cool to room temperature and serve or chill to serve later. To serve, run a knife around the edges of the custard and then flip over onto a serving plate. Give the plate and ramekin together a bit of a shake to loosen and the custards will slide right out.
Notes
Cloister Honey based this recipe on a Martha Stewart recipe.
