Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 tbsp (90 ml; 126 g) mild honey
- 4 large eggs + 2 large yolks
- 1 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 tsp cornstarch (optional, insurance)
- 1 lb (450 g) strawberries, hulled and halved
- 2 tbsp (30 ml; 42 g) honey
- 1 tsp lemon zest + 1 tsp lemon juice
Do This
- 1. Heat oven to 300°F (150°C). Set 6 ramekins on a rimmed baking sheet.
- 2. Warm milk, cream, 6 tbsp honey, vanilla, and salt in a saucepan until steaming (120–130°F/49–54°C).
- 3. Whisk eggs, yolks, and optional cornstarch. Slowly whisk in warm dairy to temper.
- 4. Strain into a pitcher; divide among ramekins. Skim bubbles; tap to release air.
- 5. Bake 28–34 minutes until edges set and centers jiggle. Cool 20 minutes, then chill 1–2 hours.
- 6. Raise oven to 400°F (200°C). Roast strawberries with 2 tbsp honey, lemon zest/juice 15–18 minutes. Spoon over chilled custards with their juices and serve.
Why You’ll Love This Recipe
- No water bath needed—gentle, low-temp baking yields ultra-silky custard.
- Easy whisk-and-bake method; minimal equipment, maximum comfort-dessert payoff.
- Honey and vanilla add floral depth; roasted strawberries bring bright, jammy contrast.
- Elegant make-ahead dessert that’s weeknight-simple and dinner-party-worthy.
Grocery List
- Produce: Strawberries, 1 lemon, fresh mint (optional)
- Dairy: Whole milk, heavy cream, large eggs
- Pantry: Honey, vanilla extract, fine sea salt, cornstarch (optional)
Full Ingredients
Honey–Vanilla Custards
- 1 1/2 cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 tbsp (90 ml; 126 g) mild honey (clover or wildflower)
- 4 large eggs
- 2 large egg yolks
- 1 1/2 tsp pure vanilla extract (or 1/2 vanilla bean, seeds scraped)
- 1/4 tsp fine sea salt
- 1 tsp cornstarch (optional, for no-water-bath insurance)
Roasted Strawberries
- 1 lb (450 g) ripe strawberries, hulled and halved (quarter large berries)
- 2 tbsp (30 ml; 42 g) honey
- 1 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch fine sea salt
To Serve (Optional)
- Fresh mint leaves, thinly sliced
- Extra honey for drizzling
Step-by-Step Instructions
Step 1: Preheat and set up
Place a rack in the center of the oven and preheat to 300°F (150°C). Arrange six 5–6 oz (150–175 ml) ramekins on a light-colored rimmed baking sheet for easy handling and even heat. If you plan to unmold the custards (optional), lightly butter the ramekins; otherwise, leave them ungreased.
Step 2: Warm the honeyed dairy
In a medium saucepan, combine the whole milk, heavy cream, honey, vanilla, and salt. Warm over medium-low heat, stirring occasionally, just until steaming and the honey fully dissolves, 3–5 minutes. Do not simmer. Target 120–130°F (49–54°C). Remove from heat.
Step 3: Whisk eggs and temper
In a medium bowl, whisk together the eggs, egg yolks, and cornstarch (if using) until smooth but not frothy. While whisking constantly, slowly ladle in the warm dairy to temper the eggs. Whisk gently—vigorous whisking adds bubbles that can mar the surface.
Step 4: Strain, portion, and de-bubble
Set a fine-mesh sieve over a spouted pitcher and strain the custard to catch any chalazae or foam. Divide evenly among the ramekins. Skim any surface bubbles with a spoon, or briefly rap the pan on the counter to pop them. Let the filled cups rest 2–3 minutes to settle.
Step 5: Bake low and slow (no water bath)
Slide the baking sheet into the oven and bake 28–34 minutes. The custards are done when the edges are set and the centers still wobble like gelatin when gently jiggled. For precision, an instant-read thermometer inserted near the center should read 170–175°F (77–80°C). If the tops threaten to brown, loosely tent the pan with foil.
Step 6: Cool and chill to set
Transfer the sheet to a rack and cool the custards 20 minutes. Refrigerate, uncovered, until cool, then cover and chill at least 1 hour (2–4 hours for the silkiest texture). They will continue to set as they chill.
Step 7: Roast the strawberries
Increase the oven to 400°F (200°C). On a parchment-lined baking sheet, toss strawberries with 2 tbsp honey, lemon zest, lemon juice, vanilla, and a pinch of salt. Spread in a single layer. Roast 15–18 minutes, stirring once, until the berries slump and their juices turn syrupy. Scrape everything (juices included) into a bowl and cool to barely warm or room temp.
Step 8: Spoon and serve
Top each chilled custard with roasted strawberries and a spoonful of their ruby juices. Garnish with a few mint ribbons and a light drizzle of honey, if you like. Serve chilled.
Pro Tips
- Thermometer = peace of mind: Pull custards at 170–175°F for a creamy set without curdling.
- Optional starch safety net: 1 tsp cornstarch stabilizes the eggs and helps prevent overcooking—useful for no-water-bath baking.
- Insulate the bottoms: Place your baking sheet atop a second empty sheet to soften direct heat and promote even setting.
- Strain and de-bubble: Straining and skimming bubbles ensure a glassy-smooth top.
- No-skin trick: Press a piece of parchment directly on the custards while chilling if you’re sensitive to custard skin.
Variations
- Herb-infused: Steep a small handful of torn basil or lemon verbena in the warm dairy for 10 minutes; strain before tempering.
- Caramelized honey: Simmer the honey in a small saucepan over medium heat until deep amber and fragrant (2–3 minutes), then add dairy to stop the cooking for a toasty, complex note.
- Different fruit: Swap strawberries for cherries, blueberries, or sliced rhubarb. Adjust roasting time to keep fruit tender and syrupy.
Storage & Make-Ahead
Custards keep well, covered and refrigerated, for up to 4 days. Roasted strawberries can be refrigerated (with their juices) for 3 days; gently warm to loosen the syrup before serving, or spoon on cold. The custard base can be mixed and strained up to 24 hours ahead; refrigerate covered, give a brief whisk, and portion just before baking. Freezing custards is not recommended; fruit compote freezes up to 1 month.
Nutrition (per serving)
Approx. 350 calories; 22 g fat; 37 g carbohydrates; 8 g protein; 135 mg cholesterol; 120 mg sodium. Values are estimates and will vary with exact ingredients.
