Every time we travel abroad I become obsessed with the nice little glass jars that yogurt and puddings are sold in. Not only does the yogurt seem to taste so much better, but the glasses are perfect for the kids to use at meals and are virtually indestructible. I no longer bring them home - I have collected more than I need.
Custard is one of my dad's favorite foods so while we were away I made a batch using all the little cups we had gathered on the trip. You can bake the custards in any oven proof dish - small ramekins would be a close match for the glass dishes I have collected. You can also bake the entire recipe in a glass or ceramic pie plate but the cooking time will vary.
Since we were away and had minimal ingredients in the pantry honey added flavor while simultaneously sweetening the custard so I did not have to buy a vanilla bean. Since being home I have made these again using maple syrup in place of the honey - use whichever flavor you prefer.
Honey Custard
(makes about nine 4 ounce custards)
3 cups milk
1/3 cup honey
Dash ground cinnamon
4 eggs
Preheat oven to 350°. Place milk, honey, and cinnamon in a small saucepan and heat until warm and honey is dissolved. Place eggs in a medium bowl and whisk lightly. Stir in warm milk mixture while continuing to whisk eggs. Skim bubbles from surface of mixture.
Place custard cups in a baking dish that is about the same depth as the custard cups. Fill custard cups with custard and fill baking dish with boiling water about 2/3 of the way up the sides of the custard dishes. Place in oven and bake for about 30 minutes, or until edges are starting to set but centers are still wiggly like jello. Remove from oven and allow to cool for 15 minutes. Transfer custards to the refrigerator and chill several hours.