Sticky Honey-Pineapple Custards
The pineapple-infused honey gets thicker as it cooks and reduces. Stir any leftover honey into yogurt or oatmeal, heating it for a few seconds in a microwave to make drizzling easy.
- Makes: 4 servings
- Prep: 25 mins
- Bake: 20 mins 325°F
- Chill: 1 hr to 8 hrs
- Preheat oven to 325 degrees F. In a small heavy saucepan heat half-and-half over medium-low heat just until bubbly. Remove from heat; set aside.
- Meanwhile, in a medium bowl combine egg yolks, the sugar, 1 Tbsp. honey, and vanilla. Beat with a wire whisk just until combined. Slowly whisk in the hot half-and-half.
- Place four shallow 8-oz. ramekins or four 6- to 10-oz. custard cups in a roasting pan. Pour custard in dishes. Place pan on oven rack. Carefully pour boiling water into pan to halfway yup sides of dishes.
- Bake for 20 to 25 minutes for shallow dishes or 35 to 40 minutes for deep dishes, just until a knife inserted near center comes out clean (centers will jiggle slightly). Carefully remove ramekins from water; cool on a wire rack. Cover; refrigerated for 1 to 8 hours.
- Just before serving, in a large skillet heat 3/4 cup honey. Arrange pineapple slices in honey in skillet. Bring to gentle boiling over medium-high heat. Boil, uncovered, 15 minutes (honey will bubble), until honey has thickened and begins to darken and pineapple is tender. Place a pineapple ring on each custard. Drizzle with some of the reserved honey. Sprinkle with sea salt if desired.
Cover and store any remaining honey for several days. Heat in a microwave safe container for 10 seconds on 100% power (high) and stir in or drizzle over Greek or plain yogurt.
- Per serving:
- 399 kcal cal.,
- 18 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 270 mg chol.,
- 56 mg sodium,
- 56 g carb.,
- 1 g fiber,
- 49 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet