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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.


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