Mel’s favorite dessert

Custard

• 3 cups cream
• 1 cup milk
• 4 tsp cinnaspice
• 1/4 tsp salt
• 1/4 cup honey
• 1/2 cup sugar (divided in half)
• 9 egg yolks

Topping

• 1/2 cup sugar
• 1/2 tsp cinnaspice
  

Make the custards: Bring cream, milk, cinnaspice, and salt to a simmer in a saucepan. Remove from heat, and let steep 1 hour. Pour cream mixture through a sieve. Return to pan then add honey and half of sugar. Simmer, stirring to dissolve. Whisk egg yolks and remaining sugar in a bowl. Whisk into cream mixture one ladle at a time. Pour mixture through sieve then ladle into 6 baking dishes set in a roasting pan. Add boiling water to pan to reach halfway up the side of the dishes. Bake at moderate heat until custards are just set, about 35 minutes. Cool in a cold pantry for at least 2 hours.

Make the topping: Just before serving, place custards in ice pantry for 20 minutes. Heat a salamander in the stove. Mix sugar and cinnaspice, then sprinkle a thin layer on custards. Place heated salamander on custards to karamelize the topping.

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Non-Damensea Equivalents

• burnt custard = creme brulee
• cinnapsice = cinnamon (ground)
• baking dishes = creme brulee dishes or ramekins
• moderate heat = 300° F (preheated)
• cold pantry: refrigerator
• ice pantry: freezer
• salamander (a real tool) = a flat iron paddle with a long handle
  • Can use a kitchen torch or a broiler for 1-2 min instead.
• karamelized = caramalize