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by Maia Strong


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Want to make the delicous custard that Micah enjoys at the Hopvine Pub? Now you can!

Etta's Vanilla Honey Custard

2 cups milk, plus 2 Tbls
1 vanilla bean, halved lengthwise and scraped
2 whole eggs, beaten
1/4 cup honey
2 Tbls cornstarch

In medium sauce pan, combine 2 cups milk and vanilla bean with scrapings. Simmer over medium-low heat for about 10-15 minutes to infuse vanilla into milk. Stir constantly to avoid developing a skin on the milk.

Remove split vanilla bean. Reduce heat to low. Whisk in honey.

In a separate bowl, whisk eggs until smooth. A ladleful at a time, add hot milk mixture to the eggs until they are warm.

Pour egg mixture back into sauce pan.

In a separate bowl, mix 2 Tbls of milk and cornstarch until dissolved. Add to sauce pan, whisking constantly to avoid curdling. Continue to stir until mixture thickens. Remove from heat.

Divide evenly amongst four ramekins. Cover with plastic wrap and refrigerate for at least three hours before serving.

Makes 4 servings

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