My F&W
quick save (...)
Honey-and-Thyme Custards
© Tara Fisher

Honey-and-Thyme Custards

  • ACTIVE: 20 MIN

Top Chef winner Kristen Kish cooks honey to give it a deeper flavor; it’s key in her fantastic custard, which she serves in jars topped with fresh fruit.

  1. 1/3 cup mild honey, such as clover, plus more for serving
  2. 1/2 cup heavy cream
  3. 1 1/2 cups milk
  4. 3 thyme sprigs
  5. 1 vanilla bean, seeds scraped
  6. 4 large egg yolks
  7. 2 tablespoons cornstarch
  8. 1 tablespoon sugar
  9. 3/4 teaspoon unflavored gelatin, softened in 1 tablespoon of water
  10. Raspberries and sea salt, for serving
  1. In a saucepan, cook the 1/3 cup of honey over moderately low heat for 2 minutes. Add the heavy cream, milk, thyme and vanilla bean and seeds and simmer over low heat for 4 minutes. Discard the thyme and vanilla bean.
  2. In a heatproof bowl, whisk the egg yolks, cornstarch and sugar. Gradually whisk in the hot honey milk. Return to the saucepan; whisk over moderate heat until thickened and bubbling, 3 to 4 minutes. Off the heat, whisk in the softened gelatin. Strain into 4 small jars and refrigerate until chilled, 1 hour. Serve with berries, honey and a sprinkling of sea salt.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.