Easy Custard

INGREDIENTS

• 1 cup heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 2 tablespoons honey
• 2 teaspoons cornstarch, arrowroot powder, or tapioca flour
• 1 teaspoon vanilla extract

DIRECTIONS

1. Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
2. Temper the eggs. Whisk the egg yolks, honey, arrowroot powder, and vanilla in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle.
3. Stir together. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 3 minutes, or until the custard is slightly thickened. Note: the custard will continue to thicken once removed from the heat.
4. Serve. You can serve the custard warm drizzled over cake, pie or other desserts or you can chill it and serve cold. If chilling, transfer the custard to a bowl and cover the top (so that it's touching the custard) with plastic wrap to prevent a skin from forming. Chill for 4 hours or overnight. Then, spoon individual servings in glasses to serve.

TIP:  This serves 4 people if you serve it up as small puddings (about 4 to 5-ounces each) Or you can serve 2 people with larger portions. If serving the custard as a hot drizzle over another dessert, you’ll get about 4 to 6 servings.