Ingredients
Custard:
2 cups whole milk
5 egg yolks
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon orange zest
1/4 cup heavy cream
Meringues:
4 egg whites
1/8 teaspoon cream of tarter
1/3 cup sugar
ground cinnamon for sprinkling
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Custard: Warm milk in a saucepan over medium heat until small bubbles form along edges of pan. Remove from heat.
In a bowl whisk together egg yolks and honey until light in color. Whisk in orange zest and heavy cream. Slowly whisk in heated milk. Return mixture to saucepan and cook over medium low heat, stirring constantly with a wooden spoon until thickened about 5-8 minutes. Pour into a shallow dish and chill.
Meringues: In a deep skillet pour in water to a depth of one inch. Bring to a simmer over medium high heat. Meanwhile, beat egg whites and cream of tarter with an electric mixer until stiff peaks begin to form. Gradually beat in 1/2 of the sugar. Gently fold in remaining sugar a little at a time. Using a serving spoon scoop up meringue and carefully drop into simmering water. Do this in small batches to keep meringues separated. Poach for about 1 minute. Remove meringues and place on paper towels to drain. Continue in batches until all meringue is used. Refrigerate until ready to serve.
To Serve: Spoon custard onto a plate and top with 2-3 meringues. Sprinkle lightly with cinnamon.
Serves: 4-6
In a bowl whisk together egg yolks and honey until light in color. Whisk in orange zest and heavy cream. Slowly whisk in heated milk. Return mixture to saucepan and cook over medium low heat, stirring constantly with a wooden spoon until thickened about 5-8 minutes. Pour into a shallow dish and chill.
Meringues: In a deep skillet pour in water to a depth of one inch. Bring to a simmer over medium high heat. Meanwhile, beat egg whites and cream of tarter with an electric mixer until stiff peaks begin to form. Gradually beat in 1/2 of the sugar. Gently fold in remaining sugar a little at a time. Using a serving spoon scoop up meringue and carefully drop into simmering water. Do this in small batches to keep meringues separated. Poach for about 1 minute. Remove meringues and place on paper towels to drain. Continue in batches until all meringue is used. Refrigerate until ready to serve.
To Serve: Spoon custard onto a plate and top with 2-3 meringues. Sprinkle lightly with cinnamon.
Serves: 4-6
