January 6, 2007 - Joanne

Honey Custard for Trifle

Recipe: Honey Custard

Makes about 8 cups
Adapted from Delia Smith’s Summer Collection Cookbook

2 Vanilla Beans (I used Mexican, but any are fine)
1 tsp Bourbon Vanilla
5 tbsp Honey
3 3/4c Whole Milk
9 Egg Yolks (using Araucona farm eggs will give you a richer color)
4½ tsp Corn Starch

Split Vanilla Beans and scrape out seeds. Put seeds and beans into a large saucepan with the milk and bring to a gentle boil over medium heat stirring regularly.

Meanwhile whisk egg yolks, honey and cornstarch together in a large bowl. When the milk just comes to boil remove it from the heat, remove pods and pour it slowly into the egg yolks whisking constantly. I used a flat whisk.

Whisking Custard

Then pour the mixture back into the saucepan and return it to the heat (medium) and whisk/stir the mixture until it starts to coat the back of a spoon. Remove from heat, pour into a clean bowl and chill or wait to bring the temperature down to about room temperature before preceding. Try not to eat too much of it before you get to assembly, but it will be hard!

Click here to see the original recipe.

Vanilla Beans - Mexican

Infusing Milk with Vanilla Beans

Milk comes to a boil

Egg Yolks for Custard

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