Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Honey Egg Custard
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- #75277
A sweet and creamy dessert that can be served hot or cold. It's rich and delicious and can be served drizzled with honey or topped with fruit.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
5 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 cups milk
1/2 teaspoon ground nutmeg
1 pinch ground cloves
directions
Preheat the oven to 350 degrees F.
Place the eggs in a large bowl and whisk until uniform in color. Add the honey and vanilla and mix well. While whisking, slowly stir in the milk. Mix in the nutmeg and cloves.
Divide the custard batter between individual 4 to 6 ounce size custard cups. Place the custard cups in a large baking pan and place the pan in the oven. Carefully add hot water to the outer pan, filling it so the water comes halfway up the sides of the custard cups.
Bake the custard at 350 degrees F for 45 minutes or until firm to the touch. Carefully remove the custard cups from the oven and let the individual cups cool slightly on a wire rack.
Serve the custard warm or let cool completely and then place in the refrigerator until chilled.
nutrition data
244 calories, 7 grams fat, 39 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 26, 2013
It didn't say what size custard cups to use so I think mine might have been too large because it took more like an hour to set. Nice flavor and ok texture. I'm curious what kind of milk I should use? Maybe whole milk would be better for the texture?