Greek Goddess Delight

Allergens

Eggs, Milk

Ingredients

• 1 cup heavy cream
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 6 tablespoons honey, divided
• 3 cups whole milk
• 1/2 cup cornstarch
• 3/4 cup granulated sugar
• 6 ripe apricots, halved and pitted
• 1 tablespoon unsalted butter
• Ground cinnamon, for dusting

Instructions

1. In a medium saucepan, combine the heavy cream, egg yolks, vanilla extract, ground cinnamon, and a pinch of salt. Whisk together until smooth.
2. In a separate bowl, mix the cornstarch with 1/4 cup of granulated sugar. Gradually add this mixture to the saucepan, stirring constantly to avoid lumps.
3. Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens and starts to bubble. Remove from heat and pour through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
4. In a separate saucepan, combine the milk, remaining 1/2 cup granulated sugar, and 3 tablespoons of honey. Heat over medium heat until steaming but not boiling. Remove from heat and add the butter. Allow it to melt while stirring occasionally.
5. Whisk about half of the warm milk mixture into the custard, then return the entire mixture to the saucepan with the remaining milk mixture. Stir constantly over low heat for 2 3 minutes until heated through. Remove from heat and set aside to cool slightly.
6. Preheat oven to 350°F (175°C). Divide the custard among six oven safe dishes or ramekins. Place the dishes in a large baking pan and fill the pan with hot water until it reaches halfway up the sides of the dishes.
7. Bake for 40 45 minutes, or until the custards are just set but still tremble slightly in the center. Remove from the water bath and cool to room temperature, then cover and chill for at least 4 hours or overnight.
8. In a non stick skillet, heat the remaining 2 tablespoons of honey over medium heat. Add the apricot halves and cook until they soften and take on a golden color. Remove from heat and set aside.
9. To serve, dust the top of each custard with ground cinnamon and place an apricot half on top. Serve immediately.

Chef’s Insight

Allow the custard to cool slightly before baking, as this will help create a creamier texture.

Notes

This dessert showcases the sweet and fragrant flavors of Greek honey and apricots while offering a smooth, velvety custard that melts in your mouth.