- 4
Ingredients
- 3 eggs, beaten
- 1 1/2 cups 2% low-fat milk
- 1/2 cup honey, divided
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
Preparation
Step 1
Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy.
Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well.
Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup.
Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake at 325ºF 30 to 45 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates.
Notes: This was good - used lowfat dairy products and probably would have been better with full fat. Also cooked it in a pie plate to make one large dish rather than using the ramekins and sprayed the pie plate, which was a mistake as it slid all over the place. Served with the strawberry-cabernet sauce, which was a good combination.