This is one of those old recipes that just never goes out of style and soooo good for you! This makes a wonderful breakfast....fresh eggs from our chickens, fresh milk from our friends and honey from our store. What more could you ask for?
6 eggs
1/2 cup honey
2 teaspoons vanilla
dash of sea salt
2 cups milk, heated
1 cup cream, heated
ground nutmeg or cinnamon for garnish
Preheat oven to 350 degrees. Start heating a pot of water on the stove until simmering. Lightly butter six 6 ounce custard cups and set them into a large baking dish. In a large bowl, beat eggs, add honey, vanilla extract and salt and beat until dissolved. Heat milk and cream until very hot. Pour into egg mixture and beat until blended. Pour into custard cups. Sprinkle with nutmeg or cinnamon. Carefully pour hot water in the baking dish around the custards until it comes at least halfway up the sides of the cups. You need this much water to protect the custard from the heat. Bake 25 to 30 minutes or until set around the edges but still loose in the center. Begin checking at 20 minutes for doneness. When the center of the custard is just set, it will jiggle a little when shaken and that's when you can remove it from the oven. Remove from oven and immediately remove cups from the water. Cool on rack until room temperature. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
