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Jane de Graaff's Egg Honey Custard

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Preparation time: 15 min
Serves 2 people
3.78 Average Rating

Self-professed egg lover and Today Show cook, Jane de Graaff takes us on the sweetest journey with this silky-smooth Egg Honey Custard. 

A recipe passed down through generations, each bite delivers all the nostalgic feels and flavours that you remember from the past. The simplicity of eggs, milk, and honey come together to make something truly extraordinary. It’s the perfect balance of creamy richness and delicate honey sweetness, the ultimate melt-in-your-mouth treat.

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Ingredients

Custard
  • 4 large eggs
  • 1 Tbsp honey
  • 1 tsp vanilla
  • 1 cup milk
Honey Butter Syrup
  • 1 Tbsp butter
  • 1 Tbsp honey
  • 2 tsp rose water (or orange, willow or lavender blossom water)
  • Edible flower petals of your choice (optional) - fresh or dried (rose, marigold, lavender etc), to garnish

 

Method

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  1. Crack your eggs into a bowl and give them a light whisk.
  2. Warm the honey just enough to make it runny (do not make it too hot) and then mix it into the eggs along with the vanilla and milk. Give it all a good whisk to combine.
  3. Pour the egg mixture through a strainer into a heat-proof bowl and sit the bowl into the basket of a steamer over simmering water. Cover with a lid and steam the eggs for 10 minutes, or until they are set, but still wobbly.
  4. Meanwhile, make the syrup by heating the honey and butter on low heat in a small saucepan. Once melted together, add a dash of rose water and swirl to combine. Set aside and keep warm.
  5. Prepare your edible flower petals by removing any woody and green parts.
  6. When the custard is set, remove it carefully from the steamer and use a knife to cut a cross-hatch pattern into the top of the custard - this will help the syrup spread. Pour the warm syrup over the top of the custard and sprinkle with edible flower petals. Serve warm or chilled.

Reviews

Overall Rating

Average Rating: 3.78

20 reviews

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