Baked Honey and Orange Custard

Baked Honey and Orange Custard

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This custard is a favorite in our house, and I'm sure it will be a favorite in your house too. It's easy to make and it's delicious.
Servings: 8
Calories: 196
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Chilling time 6 hours


  • 1 orange rind grated
  • 15 floz milk
  • 5 floz carton double cream
  • 3 oz runny honey
  • 2 large eggs
  • 4 large egg yolks
  • 1 oz caster sugar
  • slivers of orange rind to decorate
  • Kirsch Cherry Compote to serve


  • Place the orange rind, milk and cream in a pan, then bring to the boil. Set aside for 30 minutes to infuse.
  • Place a 1.7 litre (3 pint) souffle dish or six 150 ml (5 fl oz) coffee cups or ramekins in the oven at 150°C/130°C fan oven/Gas Mark 2 to warm. Bring the honey to the boil in a small heavy-based pan. Bubble for 2 to 3 minutes, until it begins to caramelise. Pour the caramel into the warmed dish or ramekins and rotate it to coat the base evenly. Leave to cool and harden.
  • Place the eggs, yolks and sugar in a bowl and beat together until smooth. Add the infused milk mixture and stir until well combined, then strain into the dish(es).
  • Place the dish, coffee cups or ramekins in a roasting tin, filled with enough hot water to come halfway up the side(s) of the dish(es). Bake at 150°C/130° fan oven/Gas Mark 2 for 1 hour 10 minutes for the souffle dish, 45 to 50 minutes for the coffee cups or ramekins or until just set in the middle. Cool and chill for at least 6 hours or overnight. Decorate with orange rind.


plus 30 min infusing and 15 min cooling
Calories: 196 kcal
Carbohydrates: 18 g
Protein: 5 g
Fat: 12g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 169 mg
Sodium: 51 mg
Potassium: 147 mg
Fiber: 1 g
Sugar: 17 g
Vitamin A: 588 IU
Vitamin C: 9 mg
Calcium: 100 mg
Iron: 1 mg
Ingredients Cream and Milk, Custard
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