- 4
Ingredients
- 2 cups 2% low-fat milk
- 3/4 cup nonfat dry milk
- 2 tablespoons sugar
- 2 tablespoons honey
- 5 large egg yolks
- 1 Dash salt
- 3 tablespoons sugar
- 24 fresh raspberries
Preparation
Step 1
1. Preheat oven to 300°.
2. Combine first 4 ingredients in a large saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.
3. Combine egg yolks and salt in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide the milk mixture evenly among 4 shallow (6-ounce) custard dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
4. Bake at 300° for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
5. Sift 3 tablespoons sugar evenly over custards. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Top evenly with raspberries. Serve immediately.
Notes: This was delicious! I used whole milk instead of the 2% given that others who'd used 2% had given it a so-so review and I had some to use up. Previous reviewers also remarked that the honey flavor didn't really shine through. When I made this I mixed up the milk mixture before realizing that I was out of eggs so chilled it overnight before preceding - the honey flavor was really wonderful and shone through beautifully - may have been from steeping overnight, so I'd do that again. Served with fresh strawberries instead of raspberries - company worthy!