4 eggs
1/2 cup honey crystals (or brown sugar)
1/2 tablespoon vanilla
1/8 teaspoon salt
2 1/2 cups half and half
ground cinnamon
Preheat oven to 325 degrees.
You will bake these custards in a baking dish filled with water. Place four to six custard cups or small bowls in the baking dish if you are making individual custards. Place a soufflé dish in the center of the baking dish if you are making a single dessert.
Whisk the eggs, honey crystals, vanilla, salt, and half and half in a bowl until smooth but not foamy. Pour the mixture into the dish or dishes. Sprinkle the tops with cinnamon.
Pour very hot water into the baking dish and around the dessert dishes and to a depth of one-inch.
Bake six dishes for about 30 minutes, four dishes for about 40 minutes, and a single dish for about 55 minutes. Baking times will vary depending on the baking dishes used and the temperature and amount of water surrounding the dishes. The custards are done when a knife inserted near the center comes out clean. Cool on wire racks. After cooling, the custards should be refrigerated.
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