Over the summer I took a trip of a lifetime to the island of Crete in Greece. The trip was in celebration of our friend Art’s milestone birthday where 15 of us spent 10 days exploring out-of-the-way beaches and historical cities. Three months after the trip, Art hosted a reunion “Crete-mas” party. Inspired by traditional Greek desserts and the holiday season, I made this honey custard with a honey and walnut topping. A simple recipe of heavy cream, sugar, and honey delivers a delicate flavor.
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup milk
3 cups heavy cream
1/3 cup sugar
1/3 cup honey
1 tablespoon of vanilla extract
DirectionsIn a saucepan, sprinkle gelatin evenly over the milk and heavy cream and allow the gelatin to absorb the milk and cream for two minutes. Turn heat to medium while whisking the mixture until the gelatin is dissolved. Whisk in sugar, honey and vanilla extract until dissolved. Bring just to a boil while whisking continuously, being careful not to let the cream boil over. Remove from heat and continue to whisk for 5 minutes as it cools.
Allow to cool to room temperature and pour into a 3 ½ cup mold. Refrigerate until firm.
IngredientsHoney Walnut Syrup:
3 tablespoons of honey
2 tablespoons of water
Handful of shelled, chopped or whole, walnuts
DirectionsIn a tiny saucepan, heat the honey and water until the honey melts into the water. Remove from heat and pour into a separate container. Allow to cool to room temperature and stir in the walnuts.
Unmold the custard, pour the honey and walnuts over it, and serve.
Makes 3 ½ cups
Looks very Good!!!!
Should we GREASE the mould so it comes out easily?
Can I use a bundt pan as the mould?
Directions for unmolding can be found here: https://jellomoldmistress.com/tips/
A bundt pan will be way too large, about 12 cups. You want to a use a mold that as close to the same volume as the ingredients. You can use a small mixing bowl or plastic container that is 3 1/2 to 4 cups in volume.