BY SUE DONAHUE
- 3/4 cup whole milk
- 2 eggs
- 1/3 cup (4oz) honey
- ¼ tsp fine sea salt
- 1½ Tbsp cornstarch
- 2 Tbsp (1oz) unsalted butter
Place milk in a small saucepan over low heat until hot but not boiling.
In a separate bowl, mix honey, sea salt and eggs, then add cornstarch and mix making sure to incorporate lumps of cornstarch.
While whisking eggs and honey mixture, take approx ⅓ of the hot milk and gradually add it to the mix.
When finished pour this mixture into the saucepan with the hot milk and gently cook over medium-low heat, whisking steady, until the mixture begins to thicken and has been bubbling for roughly ONE minute.
Stop whisking to see if it is bubbling.
Strain mixture through a fine sieve and then add butter mixing to incorporate.
Refrigerate for at least an hour before use.
May be stored for up to 5 days.