Burnt Honey Custard Original Date:DIRECTORY:Desserts5/2/96 Revision Date: Sensitivity: Ingredients 3 ¼ cups 9 ¾ cups Specs honey1/3 cup1 cup cream2 ½ cups7 ½ cups egg yolks6 each18 each vanilla extract1 tsp1 TBSP Bring honey to a boil in small sauce pan, simmer gently for 3-4 minutes until caramelized. Set aside. Heat cream to just below boiling in another sauce pan. Set aside. Beat egg yolks in kitchen aide with whisk until pale yellow, creamy and thickened. Pour honey into yolks and mix well. Slowly mix in cream while stirring constantly. Return the custard to a clean sauce pan and stir over moderate heat until the custard coats the back of a spoon. DO NOT BOIL OR THE CUSTARD WILL BREAK. Cool in a shallow pan in walk in. When cool, place in a clean container. Label, date, initial and refrigerate.
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