su-Honey Custards with Blood Oranges and Candied Lemon
Photo: Alex Farnum
Yields Serves 8 Total Time 1 hr 15 mins Cool and Chill Time 2 hrs 30 mins Total Time 3 hrs 45 mins
AuthorYigit Pura
The honey gives these silky custards by Yigit Pura of Tout Sweet Pâtisserie in San Francisco a gentle, aromatic flavor. We opted for making them in standard-size ramekins, but Pura also likes to bake them in slightly smaller sake cups (they may take less time to cook).

How to Make It

Step 1
1

Preheat oven to 300°. Heat a teakettle to boiling. Heat milk, cream, and honey in a medium saucepan until simmering, stirring. Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.

Step 2
2

Set 8 ramekins (4 oz. size) in a large roasting pan. Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.

Step 3
3

Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack. Let cool, then chill, covered, until cold, at least 2 hours.

Step 4
4

Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard. Garnish each with a little lime zest and a piece of lemon, if you like.

Step 5
5

Make ahead: Through step 3 up to 2 days, chilled airtight.

Ingredients

 1 cup whole milk
 1 2/3 cups heavy whipping cream
 1/2 cup light, aromatic honey, such as orange blossom or clover
 2 large eggs
 3 large egg yolks
 2 or 3 blood oranges
  Zest of 1 lime

Directions

Step 1
1

Preheat oven to 300°. Heat a teakettle to boiling. Heat milk, cream, and honey in a medium saucepan until simmering, stirring. Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.

Step 2
2

Set 8 ramekins (4 oz. size) in a large roasting pan. Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.

Step 3
3

Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack. Let cool, then chill, covered, until cold, at least 2 hours.

Step 4
4

Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard. Garnish each with a little lime zest and a piece of lemon, if you like.

Step 5
5

Make ahead: Through step 3 up to 2 days, chilled airtight.

Honey Custards with Blood Oranges and Candied Lemon