Recipe

Honey Custard Recipe

	Notyourmomma / All my dishes 2 years, 4 months ago Terrific little trifle served in individual wine glasses. Delightful light honeyed Grand Marnier Fluff. Delicious after a heavy meal, not too filling just the right touch to end a special meal with friends. Prep:300m Cook:10m Servings:6	Notyourmomm
	souffle honey custard light easy chilled fluff grand marnier cream chopped pistachio

Does this look good? Yeah! / Nope

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Ingredients

4 eggs separated

1/2 cup of honey

1/4 cup of cream

3/4 cup of heavy cream

1 tablespoon of Grand Marnier

1/4 cup of chopped pistachio nuts

Directions

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.

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Comments

krumkake 2 years, 4 months ago said:
Delicous sounding - love that grand marnier!!

chefjeb 2 years, 4 months ago said:
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.

notyourmomma 2 years, 4 months ago said:
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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