Honey Custard with Roasted Strawberries

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Author: Erin Alderson
Yield: 2 1x

Ingredients

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Custard
1/2 cup heavy cream
1 vanilla bean, split
1 tablespoon honey
3 egg yolks, beaten
Strawberries*
2 cups quartered strawberries
2 teaspoons honey

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Instructions

Bring 2" inches of water to a simmer in a pot that has a double boiler top or will fit a metal bowl. Place the heavy cream in the top bowl and scrape the vanilla bean into the cream and whisk. Place the bowl over the simmer water and cooking, stirring occasionally, until cream is warm. Add honey and continue to stir until dissolved.
In a separate bowl, whisk egg yolks together. Vigorously whisk in 1-2 tablespoons of the heavy warm cream mixture at a time to temper the eggs. Pour the custard mixture back into the top bowl of the double boiler and continue to heat, stirring slowly, until the custard has thickened and coats the back of a wooden spoon, 10 minutes. Divide custard into two small bowls.
Preheat heat oven to 400˚ and place the quartered strawberries in a roasting pan. Drizzle honey over strawberries and bake for 15-20 minutes until strawberries are tender but still holding their shape. Remove and spoon strawberries over custard.

Notes

*Custard can be served over warm custard or chilled custard. I prefer the consistency of the chilled custard and warm strawberry combination but you can serve with all chilled, all warm, or a mixture- it's really up to you!

**Custard recipe from The Nourished Kitchen by Jennifer McGruther

Find it online: https://naturallyella.com/honey-custard-with-roasted-strawberries/