Orange Blossom Honey Custard/Sherry Custard

This recipe collection features two distinct custard preparations perfect for elegant desserts. The Orange Blossom Honey Custard is a baked custard with a delicate floral sweetness and a silky, set texture, ideal for spring gatherings. The Sherry Custard is a poured, pudding-style dessert cooked over gentle heat, offering a rich, nutty flavor from the sherry and egg yolks. Both recipes highlight the versatility of eggs and sweeteners, providing simple yet sophisticated ways to end a meal. They are easy to prepare with common pantry staples and offer a nostalgic, home-style comfort that pairs beautifully with fresh fruit or a light biscuit.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 582.0

Dietary: Gluten-free, Vegetarian

Description

This recipe collection features two distinct custard preparations perfect for elegant desserts. The Orange Blossom Honey Custard is a baked custard with a delicate floral sweetness and a silky, set texture, ideal for spring gatherings. The Sherry Custard is a poured, pudding-style dessert cooked over gentle heat, offering a rich, nutty flavor from the sherry and egg yolks. Both recipes highlight the versatility of eggs and sweeteners, providing simple yet sophisticated ways to end a meal. They are easy to prepare with common pantry staples and offer a nostalgic, home-style comfort that pairs beautifully with fresh fruit or a light biscuit.

Ingredients

2 cups Milk
4 tbsp Orange Blossom Honey
3 large Eggs
1/4 tsp Salt
6 egg yolks Large eggs (for Sherry Custard)
6 tsp Sugar
1/2 cup Sweet Sherry (approx 6 eggshells full)
Mace or Nutmeg (for garnish)

Directions

1
For the Orange Blossom Custard: Preheat oven to 375F (190C).
2
Scald 2 cups of milk in the top of a double boiler over boiling water.
3
Stir in 4 tbsp of Orange Blossom Honey until fully dissolved.
4
In a separate bowl, beat 3 eggs with 1/4 tsp salt until frothy.
5
Slowly whisk a small amount of the hot milk mixture into the beaten eggs to temper them.
6
Pour the tempered egg mixture back into the milk mixture, stirring constantly to combine.
7
Pour the custard mixture into 6 custard cups.
8
Place the custard cups in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the cups.
9
Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
10
Remove the cups from the water bath immediately and let cool.
11
For the Sherry Custard: Break 6 egg yolks into the top of a clean double boiler.
12
Add 6 tsp of sugar to the yolks.
13
Beat with a rotary beater or whisk until the mixture is light and lemon-colored.
14
Add approximately 1/2 cup of sweet sherry (or 6 eggshell-fulls) and beat until blended.
15
Bring water to a boil in the bottom of the double boiler.
16
Cook the egg mixture over the boiling water, beating constantly, for about 5 minutes or until it begins to thicken slightly.
17
Remove from heat immediately upon the first sign of bubbling to prevent curdling.
18
Cool the sherry custard to room temperature.
19
Refrigerate both custards until chilled.
20
Serve the baked custards sprinkled with a little mace or nutmeg. Serve the sherry custard in sherbet or parfait glasses.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 582.0kcal

% Daily Value *
Total Fat 16.5g26%
Saturated Fat 10.5g53%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 112.5g38%
Dietary Fiber 0.0g0%
Sugars 105.0g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: custard, dessert, honey, orange blossom, sherry, baked custard, poured custard, eggs, milk, creamy, sweet, classic, easy dessert, spring dessert, floral, nutmeg, double boiler, chilled dessert

Read it online: https://www.chefs-mate.com/recipe/orange-blossom-honey-custard-sherry-custard/