Ingredients (Serves 4)
500 ml skimmed or semi-skimmed milk
2 whole eggs
50 g honey (choose your favorite, such as wildflower or acacia)
30 g cornstarch
1 teaspoon vanilla extract
A pinch of salt
Cinnamon or dried fruit (optional), for garnish
Preparation
Prepare the creamy base
In a bowl, whisk the eggs and honey until smooth. Add the cornstarch and mix well to remove any lumps.
Heat the milk
Pour the milk into a saucepan and heat it over medium-low heat with the vanilla extract, without letting it boil.
Combine the mixtures
Slowly pour the warm milk into the egg and honey mixture, stirring constantly to prevent the eggs from curdling.
Cook the cream
Transfer everything back into the saucepan and cook over low heat, stirring continuously with a whisk. After a few minutes, the cream will begin to thicken.
Pour into molds
Once the cream is ready, divide it into cups or ramekins. Let it cool to room temperature, then refrigerate for at least 2 hours.
How to Serve
Garnish with a light dusting of cinnamon, flaked almonds, or chopped hazelnuts for extra texture. It’s also delicious topped with a drizzle of honey or served with a few slices of fresh fruit.
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