Honey Custard Recipes

HONEY MUSTARD SAUCE

Steps:

• In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HONEY CUSTARD

Steps:

• Heat honey and milk in double boiler.
• Beat eggs and salt until thick.
• Add hot milk to yolks and return to boiler to finish cooking.
• When mixture coats silver spoon, remove from heat.
• Add vanilla and spices if desired.
• Chill before serving.

HONEY CUSTARD

Steps:

• Pour the double cream and the milk into a saucepan. Slit the vanilla pod length-ways and add the saucepan.
• Bring to around 50C (hot, but touchable with your finger), and remove from the heat.
• *Never bring it to the boil
• Put the yolks and honey into a bowl and beat until smooth.
• Remove the vanilla pod, gradually pour the milk mixture over the bowl and stir well. To make it extremely smooth texture, filter the mixture, then divide evenly between the ramekins or oven proof dishes.
• Bring a large pan of shallow water to the boil and remove from the heat, having covered each ramekin with silver foil, and place directly in the water (half way up the ramekins). Cover the pan and steam them for 20 minutes with very low heat.
• *Do not bring to the boil
• Remove ramekins from the pan, leave for 10 minutes, and then carefully transfer to the fridge to make settle for 24 hours.
• For caramel sauce, place granulated sugar into the sauce pan, put onto medium heat until sugar goes brown and bubbles, quickly remove from the heat and place on top of the wet cloth, then gradually add the boiled water, stirring (at that time, hot sugar may splash over, so be careful). Keep adding the boiled water until the caramel become thick but runny. If caramel goes too stiff or become solid, add extra water and bring back to the heat.
• Put in the fridge till it gets cold and pour over the custard just before serve. Enjoy!

HONEY CUSTARD

Steps:

• Beat eggs until light. Add honey and salt. Continue beating until well blended. Scald milk. Slowly pour milk over egg mixture, stirring constantly. Add lemon extract and orange rind. Pour in buttered custard cups. Sprinkle nutmeg on top. Set in a shallow pan filled with an inch of hot water. Bake in a preheated 350°F oven for 45 minutes or until set.

HONEY CUSTARD PIE

Steps:

• preheat oven to 325.
• whisk sugar, cornmeal and salt together.
• combine remaining ingredients in a large bowl, stirring well.
• whisk in cornmeal mixture until well blended.
• pour into pie shell.
• bake 50 minutes or until set.
• cool on wire rack.

HONEY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

HONEY CUSTARD IN PHYLLO PASTRY

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
• Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
• Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
• Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.