A creamy, spiced egg custard with honey and dark chocolate; a modern twist on a timeless dessert.
This egg custard with honey blends creamy almond milk, fragrant spices, and a touch of golden honey to make a lighter version of the beloved dessert. The delicate sweetness of baking stevia or erythritol complements the richness of egg yolks, while the dark chocolate base adds a decadent twist. It’s a dessert that feels indulgent yet fits beautifully into low-sugar and dairy-free diets!
This recipe went through several rounds of testing before reaching its final, perfected form. This process often means that my husband and I are eating the same dish for days. Normally, this drives him up the wall; he’s the type who thrives on variety and quickly tires of repetition.
But this time was different. Even though it took me an extra day of tweaking to get everything just right, he surprised me by asking for more egg custard the day after I finished testing. That’s when I knew this recipe wasn’t just a success; it was a keeper!
This custard recipe shines with a smooth, melt-in-your-mouth texture and a warm, spiced aroma. The broiled topping offers a caramelized finish reminiscent of crème brûlée, but with a modern spin.
Is Egg Custard with Honey Healthy?
By swapping traditional cream and sugar for unsweetened almond milk and baking stevia, this custard becomes a lighter alternative to classic versions. The honey adds natural sweetness and a touch of antioxidants, while dark chocolate brings its own health benefits, including heart-healthy flavonoids.
For a healthier twist, consider using extra-dark chocolate with a higher cocoa content or reducing the honey slightly. This recipe is high in protein from the eggs and can be part of a balanced diet when enjoyed in moderation.
The History Of Egg Custard
Egg custard’s roots reach back to ancient Rome, where eggs and milk were first combined into simple dishes. Over centuries, it evolved into the dessert we know today, taking on regional flavors and traditions. In medieval England, custard tarts reigned supreme, often filled with spices like nutmeg (an inspiration mirrored in this recipe).
By the 17th century, refined methods like baking in a water bath gave us set custards, including the beloved crème brûlée. Recipes also spread around the globe, with variations like sugar cream pie and custard pie in the United States and custards incorporating flavors like coconut or pandan in Asia. This egg custard recipe is a nod to history with a fresh, innovative twist that caters to health-aligned preferences.
How To Make Ahead And Store
Store your egg custard in the refrigerator for up to 3 days, tightly covered with plastic wrap or a lid to prevent it from absorbing odors. While freezing is not ideal for custards due to texture changes, you can freeze the custard base (before baking) for up to 1 month. Thaw in the refrigerator before baking.
Serving Suggestions
Contrast the rich flavors of your egg custard with the bright and refreshing flavors of a Fruit Salad, or my favorite: this Watermelon Fruit Salad. Whipped cream is a very common decoration for egg custard, and this Strawberry Whipped Cream adds a cute pink touch to the dish alongside the delicately sweet flavor of the strawberries.
While not-so-traditional, I love to decorate my egg custard further with a drizzle of Salted Caramel Sauce, Almond Butter, or Pecan Butter.
Ingredients
- 4 large egg yolks
- 1 large egg white
- 1 cup unsweetened vanilla almond milk
- 1/2 cup baking stevia or erythritol
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoons honey
- 10 ounces high-quality dark chocolate
Instructions
- Preheat oven to 325℉.
- Place 4 ramekins (or your chosen baking dish) into a large, oven-safe baking dish. Fill the baking dish with water until it reaches three-quarters of the way up the sides of the ramekins. Remove the ramekins and place the water-filled baking dish in the oven to preheat.
- Lightly spray the ramekins with cooking spray and set them aside.
- In a blender or food processor, combine the egg yolks, egg white, almond milk, stevia or erythritol, vanilla extract, nutmeg, cinnamon, salt, and honey. Blend on high until the mixture is smooth and well combined.
- Evenly distribute the mixture among the prepared ramekins. Carefully place the ramekins into the water-filled baking dish in the oven.
- Bake for 35 to 38 minutes, or until the tops feel just set when lightly touched.
- Switch the oven to the high broil setting. Broil the custards for 2 to 3 minutes, watching closely to avoid burning, until the tops develop a light golden-brown color.
- Remove the ramekins from the water bath and transfer them to a wire rack to cool slightly.
- Once cooled, refrigerate the custards for at least 2 hours to fully chill.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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