Honey Custard

The desert of the week is a yummy honey custard. I really liked it... not to sweet, great creamy texture, and tasty. Erich liked it but wished it was a bit sweeter. What do you think?

HONEY CUSTARD
4 eggs
2.5C coconut or dairy milk (I used raw dairy milk)
1/3C honey
1-2 tsp vanilla extract (I used 2 tsp of my home made extract)
1/2 tsp salt
A nice dash of cinnamon

Preheat oven to 350 degrees with your rack in the center of the oven.

Combine all ingredients in a bowl and beat until smooth and well blended. Use a whisk or hand mixer as needed. Pour into 6 individual ramekin cups.

Place the ramekins into a 9X13 pan and pour water all around the ramekins. Place the pan carefully into the oven. Bake for 45-50 minutes or until a knife inserted in the middle of the custard comes out clean.

I enjoyed it slightly warm and very cool. Yummy!