Ingredients
Equipment
Method
- In a medium saucepan, warm the heavy cream and whole milk over medium heat. Whisk occasionally until small bubbles form at the edges. Do not let it boil. Remove from heat.
- In a bowl, whisk together egg yolks, honey, cornstarch, and vanilla until smooth. While whisking constantly, slowly drizzle in about half of the warm cream mixture to temper the eggs. Pour in a very thin, steady stream to prevent curdling.
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, for 1–3 minutes until the custard thickens and coats the back of a spoon. Do not boil.
- Serve warm as a sauce, or transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate 4 hours or overnight for a thicker, pudding-like custard.
Notes
Custard thickens as it cools—remove from heat when it is just thick enough to coat the back of a spoon. For extra smooth results, strain the custard through a fine-mesh sieve before chilling.
