An elegant make-ahead dessert, it’s so worthwhile you cannot resist yourself having it after a nice dinner!
10 tablespoons raw honey
2 1/4 cups whole milk
5 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 325°F. Place 1 tablespoon of the honey in each of 6 6-ounce custard cups or ramekins.
Freeze for 5 minutes.
Whisk together milk, eggs, vanilla, salt and remaining 4 tablespoons honey in a bowl until well combined.
Pour mixture carefully through a fine wire-mesh strainer into prepared custard cups.
3 Place custard cups in a 13-by- 9-inch baking dish.
Pour boiling water into dish to a depth of ¾ inch. Bake until custards are almost set but still slightly jiggle in centers, about 35 minutes.
Transfer custard cups to a wire rack; let cool for 30 minutes.
Cover custard cups and refrigerate for 4 hours or overnight. Invert onto serving plates.