Honey-and-Thyme Custards


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. Slideshow: More Easy Dessert Recipes 

Honey-and-Thyme Custards
Photo: © Tara Fisher
Active Time:
20 mins
Total Time:
2 hrs


  • 1/3 cup mild honey, such as clover, plus more for serving

  • 1/2 cup heavy cream

  • 1 1/2 cups milk

  • 3 thyme sprigs

  • 1 vanilla bean, seeds scraped

  • 4 large egg yolks

  • 2 tablespoons cornstarch

  • 1 tablespoon sugar

  • 3/4 teaspoon unflavored gelatin, softened in 1 tablespoon of water

  • 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.

Related Articles