Honey Custard Pots

Makes 4 pots (ramekin dishes)

What to find:

For the custard

250ml milk

2 teaspoons runny honey

Two large eggs

Knob unsalted butter.

Kitchen Stuff:

Measuring jug

SaucepanTeaspoon

Mixing bowl

Balloon whisk or fork

Sieve

4 Ramekin dishes

Baking tray  

Oven 350C, 180C, 160CFan, Gas 4  

1. Put the oven on. Measure the milk and put it into a pan with the runny honey. Heat it gently until it almost boils and then take the pan off the hob. Put it onto a heatproof surface.Break the eggs into a mixing bowl. Place a damp cloth under the bowl to stop it moving. Lightly whisk the eggs with a balloon whisk to break them up. Add the hot milk and carefully whisk it in. Use little whisks to keep the liquid in the bowl. Carefully lift the bowl and strain the custard through a sieve into a big measuring jug.Lightly grease the ramekin dishes and then pour the custard into the dishes, sharing it equally between the ramekin dishes.
2. Place the ramekins in a Bain Marie (a baking tray half filled with hot water) and cook the custards until they have just set (are still wobbly). This will take about 20 -25 minutes.

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