Food For Thought Golden Honey Custards

Press, Volume CIV, Issue 30678, 18 February 1965, Page 2

Food For Thought Golden Honey Custards

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ALAN TREMAINI

When inspiration for a dessert completely fails as yen are planning an evening meal, when you are trying to think of something different from any sweet you have served recently yet something easy to make, try these individual Golden Honey Custards.

This sweet will take its place happily after M hot or cold first course. Serve with cream or with an accompaniment of stewed fruit. You will need: 4 eggs i cup honey - 3 cups milk Pinch salt

Method: Separate the egg yolks and whites in a bowl. Whisk the yolks until light, adding the honey as you whisk. Next add the milk, still whisking until smooth. Whip the egg whites and salt until they are stiff and stand in a peak. Slowly blend the yolk and honey mixture into the egg whites and pour into 6 individual casserole dishes. Place the dishes in a shallow pan of hot water. Bake slowly for approximately one hour at 325 degrees. Test by sticking a small knife into the middle. If it comes out dean the eustard is cooked. Remove from oven, cool, and then chill in refrigerator. Serve with cream.