Egg-Honey Custard

Ingredients

Preheat the oven to 160°C (320°F).
In a saucepan, combine the milk and cream. Heat over low-medium heat until steaming, but do not let it boil (see note below).
In a large bowl, whisk the eggs and salt together until well combined.
While continuously whisking the egg mixture, slowly pour in the warm milk and cream mixture to temper the eggs.
Add the honey to the mixture, whisking until fully incorporated.
Pour the custard mixture into a baking dish.
Place the baking dish into a larger roasting pan or tray. Carefully fill the roasting pan with boiling water to create a water bath, ensuring the water reaches about halfway up the sides of the custard dish.
Place the entire setup into the preheated oven and bake for 50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove from the oven and water bath, then let it cool before serving.

This recipe is quite forgiving and easy to alter. You can adjust the sweetness by varying the amount of honey, swap out some cream for milk for a lighter texture, or even add flavors like vanilla, cinnamon, or nutmeg to suit your taste.
If the milk and cream mixture accidentally boils, the custard will still work, but the texture may not be as smooth and creamy because the cream can begin to separate.
The goal of this recipe is to create a relatively high-fat dish that's nutritious and filling. The generous use of eggs—nature's multivitamin—along with cream provides a rich source of protein and healthy fats to keep you satisfied.