2 cups heavy cream
¼ cup honey
1 teaspoon pure vanilla
5 egg yolks
¼ cup sugar or more (for topping)
¼ cup finely chopped pistachios
Flaky sea salt (optional)
Preheat oven to 350 degrees. In a small saucepan over medium heat, add cream and honey, stirring to dissolve honey. Allow cream and honey to come to a low simmer, then add vanilla and stir. Remove pan from heat and cool for 10 to 15 minutes. In a medium-size bowl, whisk egg yolks. When yolks are fluid, begin slowly adding cream using a ladle. Whisk constantly when adding cream to prevent yolks from curdling. When cream has been incorporated, mixture should be thick and smooth. Carefully pour through a fine sieve to remove any lumps. Place ramekins in a baking dish and fill each cup halfway. Place baking dish on an oven rack pulled out, and carefully pour hot water in pan, enough to come to halfway up sides of ramekins. Close oven and bake for 20 to 25 minutes. Add additional time if using larger ramekins. Custard should appear set but slightly jiggly in center. Remove ramekins from baking pan and allow to cool. Once cool enough to handle, cover with plastic wrap and chill for at least 4 hours. Sprinkle baked custards with a teaspoon or more of sugar. Using a kitchen torch, torch sugar until molten and browned. May also place ramekins on a baking sheet and place on the highest rack and brown under broiler. Sprinkle with sea salt if desired.
Yield: 4-6 servings
