Stirred Honey Custard

Soft and creamy, this stirred custard is faintly sweet and deeply perfumed by the floral notes of vanilla bean and honey.

SERVES: 4 TO 6

INGREDIENTS:

• 1 cup heavy cream
• 1 vanilla bean, split lengthwise
• 2 tablespoons honey
• 6 egg yolks, beaten

INSTRUCTIONS:

1. Bring about 2 inches of water to a simmer in the bottom of a double boiler or in a saucepan.
2. Pour the cream into the top of the double boiler or into a metal bowl that will fit over the water in the saucepan.
3. Scrape the seeds from the vanilla bean into the cream and set the top of the double boiler or bowl over the simmering water.
4. When the cream is hot to the touch, whisk in the honey until dissolved.
5. Whisk the egg yolks in a bowl, then spoon a tablespoon or two of the hot cream into the yolks and whisk vigorously to temper them.
6. Pour the tempered yolks into the cream and continue to heat, stirring slowly, until the custard is thick enough to coat the back of a spoon, about 10 minutes.
7. Serve the custard warm or transfer it to a bowl, cover, and refrigerate until chilled.