Ingredients

How to make it

  • Separate the four eggs.
  • Set the whites aside to come to room temperature.
  • Put the yolks in the top part of the double boiler,
  • Beat and add honey and 1/4 cup of cream. Beat well.
  • Set over simmering water and stir with wire whisk until thick.
  • Beat the egg whites until they form stiff peaks.
  • Off the fire, fold the whites into the custard and chill in the refrigerator for several hours.
  • Whip remaining cream and season with the Grand Marnier.
  • Serve honey custard in white wine glasses topped with a dollop of the flavored whipped cream and sprinkle with chopped pistachio nuts.

Reviews & Comments 5

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  • notyourmomma 14 years ago
    Made this not too long ago, had the Grand Marnier and served it in white wine glasses, grated orange peel and candied ginger slivers on top, it was so good. Not heavy and very flavorful.
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    " It was excellent "
    juels ate it and said...
    Love the honey in this! I'll have to try this soon! High 5!
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  • notyourmomma 16 years ago
    Thanks Chef! I do use the pasteurized eggs myself. This recipe dates back to 1963 in Mom's cramped writing. I also use those eggs that are "supposedly" safe in the shell. Dang, if I can remember the name now? I'll look next time I'm in Publix.
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  • chefjeb 16 years ago
    I like this. Just printed it out. One suggestion. Use pasteurized egg whites from the grocery. Some eggs today have Salmonella inside the shell. It's something that developed about a decade ago and the problem is increasing. Which means we are going to have to look at our old recipes. Restaurants today are not allowed to use eggs or egg whites that are not pasterurized in recipes where the eggs are not fully cooked. And its a good policy for home cooks. Who wants to get sick from a dessert? The egg whites are sold in pint cartons and even Wal-Mart stocks them. It's all we use. Looking forward to making this.
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  • krumkake 16 years ago
    Delicous sounding - love that grand marnier!!
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