Honey Custards with Blood Oranges and Candied Lemon
Honey Custards with Blood Oranges and Candied Lemon is a gluten free, primal, and vegetarian recipe with 8 servings. One serving contains 296 calories, 5g of protein, and 22g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, egg yolks, heavy whipping cream, and a few other things to make it today. It works best as a dessert, and is done in approximately 1 hour and 15 minutes.
Instructions
Heat a teakettle to boiling.
Heat milk, cream, and honey in a medium saucepan until simmering, stirring.
Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.
Set 8 ramekins (4 oz. size) in a large roasting pan.
Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.
Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack.
Let cool, then chill, covered, until cold, at least 2 hours.
Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard.
Garnish each with a little lime zest and a piece of lemon, if you like.
Make ahead: Through step 3 up to 2 days, chilled airtight.