Wildflower Honey Custard and Berries


  • 1    cup heavy cream
  • 4    large egg yolks
  • ¼   cup honey
  • ¼   cup dry white wine
  • 1    tablespoon Blossom Wildflower Honey Vinegar
  • 6–8 cups mixed fresh berries (strawberries, blueberries, blackberries and/or raspberries)
  • Fresh mint for garnish


Directions :

  • Beat cream in a medium bowl at medium-high speed with an electric mixer until soft peaks form. Cover and chill whipped cream until ready to use.
  • Whisk egg yolks, honey, wine, and vinegar together in top of a double boiler. Bring water in bottom pan to a light boil. Cook egg yolk mixture, whisking constantly, 8–10 minutes or until thick and foamy.
  • Remove from heat. Fill a large bowl with ice, and place top of double boiler containing egg yolk mixture in it. Whisk egg mixture 5 minutes or until completely cool.
  • Remove from ice and fold in whipped cream. If desired, cover and chill up to 24 hours. Spoon berries into bowls and serve with custard. Serves 4–6.

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