by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:5minutes Cook Time:15minutes Chill Time:1hour Total Time:1hour 25minutes Calories: 353kcal Author: Anne Carter
Medium Saucepan Whisk Wooden Spoon Measuring Cups Bowl Fine-mesh strainer
1 cup heavy cream 1 cup whole milk 5 large egg yolks 2 tablespoons honey 2 teaspoons cornstarch arrowroot powder, or tapioca flour 1 teaspoon vanilla extract
1. Heat cream and milk in a saucepan until simmering. 2. Whisk egg yolks, honey, arrowroot powder, and vanilla in a bowl. 3. Slowly pour half of the hot cream into the egg mixture, whisking continuously.
4. Return the egg mixture to the saucepan and stir over medium-low heat until slightly thickened. 5. Serve warm over desserts or chill in the fridge. 6. Cover the custard with plastic wrap to prevent a skin from forming.
7. Refrigerate for 4 hours or overnight. 8. Serve chilled and enjoy your creamy custard!