Friday, 20 March 2009
Honey Cinnamon Caramel
This is a good light desert and with sugar hard to find using honey is a plus! 3 eggs -- beaten 1 1/2 cups milk 1/2 cup honey -- divided 1 teaspoon vanilla 1/4 teaspoon ground cinnamon Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well. Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake at 325ºF 30 to 45 minutes or until knife inserted near center comes out clean. Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates. Excellent with whipped cream and sponge fingers!