Honey Custard

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.