Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Crème aux œufs, laurier et miel de sarrasin

Egg Custard with Bay Leaf and Buckwheat Honey

Name: Egg Custard with Bay Leaf and Buckwheat Honey
Total time: 1200 s
Yield: Serves 6 servings
Ingredients: 2 cups heavy cream (500 ml); 2-3 fresh bay leaves, gently washed and dried; 1/2 vanilla bean; 1 teaspoon buckwheat honey; 3 whole eggs plus 2 yolks; (For a creamier custard, use only the 5 yolks and omit the whites); 2 tablespoons sugar (about 30 grams; use light cane sugar if desired)

Viviane / Quoi qu'on mange ? @quoiquonmange

Bourgogne - France

Smooth and delicate, this egg custard is exquisitely sweet and brings back childhood memories. It's the perfect dessert to enjoy on Mother's Day, especially when served with juicy, flavorful strawberries.

Viviane / Quoi qu'on mange ? @quoiquonmange

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Ingredients

20 minutes

Serves 6 servings

2 cupsheavy cream (500 ml)
2-3fresh bay leaves, gently washed and dried
1/2vanilla bean
1 teaspoonbuckwheat honey
3whole eggs plus 2 yolks
(For a creamier custard, use only the 5 yolks and omit the whites)
2 tablespoonssugar (about 30 grams; use light cane sugar if desired)

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Steps

20 minutes

1

Preheat the oven to 350°F (180°C).
2

In a heavy-bottomed saucepan, pour in the heavy cream. Add the bay leaves (cut in half), the split vanilla bean, honey, and sugar. Stir and bring to a boil. Once boiling, remove from heat and let cool slightly.
3

Meanwhile, boil about 8 cups (2 liters) of water. Place your baking dish for the custard inside a larger baking pan.
4

In a large mixing bowl or stand mixer bowl, vigorously beat the eggs (including yolks). Gradually whisk in the slightly cooled cream mixture. Strain the mixture before pouring it into the baking dish.
5

Place the dish in the oven and pour the hot water into the larger pan until it reaches about two-thirds up the sides of the custard dish.
6

Bake for about 20 minutes, depending on your oven. Watch carefully—the custard should still be slightly wobbly in the center when done.
7

Remove from the oven and let cool completely, then refrigerate for several hours.
8

Serve well chilled, with fresh strawberries if desired.