Honey Custard With Roasted Strawberries
½ cup heavy cream
1 vanilla bean, split
1 tbsp honey
3 egg yolks, beaten
cups quartered strawberries
2 tsp honey
- Bring 2″ of water to a simmer in a double boiler or pot that can be topped with a metal bowl. Place the heavy cream in the top portion of the boiler (or metal bowl); scrape the vanilla bean into the cream and whisk. Place the bowl over the simmering water and a cook, stirring occasionally, until cream is warm. Add honey and stir until dissolved.
- In a separate bowl, whisk egg yolks together. Whisk in warm cream, 1-2 tablespoons at a time, to temper the eggs. Pour the custard mixture back into the top bowl of the double boiler and continue to heat, stirring slowly, until the custard has thickened and coats the back of a wooden spoon (about 10 minutes). Divide custard into two small bowls.
- Preheat oven to 400˚ F and place quartered strawberries in a roasting pan. Drizzle honey over strawberries and bake for 15-20 minutes until strawberries are tender but still holding their shape. Remove and spoon strawberries over custard.
NOTE: Custard can be served warm or chilled.
From The Nourished Kitchen by Jennifer McGruther