Orange Blossom Honey Custards
  • 5 large egg yolks
  • ¼ cup orange blossom honey
  • ½ teaspoon vanilla extract
  • ¾ cup heavy whipping cream
  • ¾ cup whole milk
  • ¼ teaspoon kosher salt
  • Garnish: orange blossom honey, toasted slivered almonds
  1. Preheat oven to 275°. Place 6 (3½-inch) cast-iron skillets on a large rimmed baking sheet.
  2. In a medium bowl, whisk together egg yolks, honey, and vanilla.
  3. In a small Dutch oven, heat cream, milk, and salt over medium heat just until bubbles form around sides of pot. Gradually whisk hot cream mixture into egg yolk mixture until combined.
  4. Pour egg yolk mixture into Dutch oven. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 8 minutes. Divide egg mixture among skillets.
  5. Bake until custards jiggle slightly in the center when baking sheet is gently shaken, about 25 minutes. Let cool completely on a wire rack.
  6. Loosely cover skillets, and refrigerate until cold before serving, at least 3 hours or overnight. Garnish with honey and almonds, if desired.
Recipe by Southern Cast Iron at