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Baked honey and thyme custards

Alan Coxon from Great Food Bites
For deliciously different dessert, Alan Coxon creates this wonderful creamy, wine-enriched custard, infused with thyme honey

Baked honey and thyme custards

Method

1. Pre-heat the oven to 140C/gas ½. Place the wine, rose water, milk, cream, thyme and butter into a pan and heat gently, stirring continuously, until the butter has melted. Set aside to infuse for 10 minutes.

2. In a separate bowl, whisk the egg yolks and honey together until creamy and light. Strain the milk and cream into the egg and honey mixture, stirring constantly.

3. Return the liquid to the pan and stir gently over a low heat, until it has thickened enough to coat the back of the spoon. Pour the custard into 4 ramekins, each with a capacity of 150ml, and bake for 25 minutes, until set.

4. Remove from the oven and leave to cool. Serve at room temperature or chilled.

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Serves: 4

Prep: 40 min
Cook: 35 min

Ingredients
150ml Retsina wine, Greek wine with a pronounced herb flavour
2 tsp rose water
150ml Milk
350ml double cream
3 tsp chopped Thyme
100g Butter
6 egg yolks
50g thyme honey