Caramelized Honey Custard with Spiced Almond Crumble

Ingredients

• •1/2 cup honey
• •2 cups heavy cream
• •1/2 cup whole milk
• •4 large egg yolks
• •1/4 cup granulated sugar
• •1 teaspoon vanilla extract
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/2 cup almond flour
• •1/4 cup all-purpose flour
• •1/4 cup unsalted butter, chilled and cubed
• •1/4 cup brown sugar
• •1/4 teaspoon ground cloves
• •1/4 teaspoon salt

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Prepare 6 ramekins or a baking dish by placing them in a deep baking pan.

2. 2

   In a medium saucepan, heat the honey over medium heat until it begins to darken and caramelize, about 2-3 minutes. Remove from heat and set aside to cool slightly.

3. 3

   In a separate saucepan, combine the heavy cream and whole milk. Heat gently over medium-low heat until warm but not boiling. Stir in the caramelized honey and vanilla extract.

4. 4

   In a medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.

5. 5

   Strain the custard mixture through a fine-mesh sieve to remove any lumps, then divide evenly into the prepared ramekins or baking dish.

6. 6

   Carefully pour hot water into the baking pan, ensuring it reaches halfway up the sides of the ramekins. Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.

7. 7

   While the custard bakes, prepare the spiced almond crumble. In a medium bowl, combine almond flour, all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt.

8. 8

   Add the chilled cubed butter to the flour mixture and use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.

9. 9

   Spread the crumble mixture onto a parchment-lined baking sheet. Bake at 325°F (160°C) for 10-12 minutes, stirring occasionally, until golden brown and fragrant. Let cool completely.

10. 10

    Remove the custards from the water bath and let them cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

11. 11

    To serve, sprinkle the spiced almond crumble generously over the top of the chilled custards. Optionally, garnish with a dollop of whipped crème fraîche or whipped cream.