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Dessert

Honey Almond Custard

A baked custard made with milk, honey, vanilla, almond extract, and egg substitute.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Honey Almond Custard

Serves 6
Oven350°F
Time30 to 40 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Spray six 6-ounce ovenproof custard cups with vegetable oil spray.

  3. Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly.

  4. Remove milk from heat.

Make the custard

  1. In a medium bowl, gently whisk together remaining ingredients.

  2. Gently whisk in milk, avoiding foam.

  3. Pour mixture into custard cups.

Bake

  1. Place cups in a large baking pan.

  2. Pour hot tap water into pan to a depth of 1 inch.

  3. Bake, uncovered, for 30 to 40 minutes, or until a knife inserted halfway between cup and center of custard comes out clean (center won't be firm).

Nutrition, whole recipe (rough)

507Calories
21 gProtein
33 gFat
31 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg Substitute1 large egg (50g)78
Egg1 large egg (50g)78
Honey1 tbsp (21g)64
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Honey + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + honeytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Honey + almondtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs (egg substitute)
Set the custard into a sliceable, tender structure as they cook.
Fat-free milk
Provides the liquid base and creaminess of the custard.
Honey
Adds sweetness and a mild moistness to the custard.

The step that matters

Baking in a water bath. Surrounding the cups with hot water moderates the oven heat so the egg proteins set gently. Overbaking causes the custard to curdle and turn grainy or watery, so check for doneness early.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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