Old Fashioned Honey Custard Recipe

This old fashioned honey custard is a simple, cozy dessert with a silky texture and warm cinnamon-vanilla flavor. It’s gently baked in a water bath so it sets tenderly without turning grainy, and it comes together with just a handful of pantry staples.

Why You’ll Love This Recipe

• Few ingredients, big comfort: eggs, milk, honey, and warm spices make a rich-tasting dessert without anything complicated.
• Naturally sweetened: honey gives a mellow sweetness and a beautiful golden color.
• Smooth, delicate texture: the slow bake and water bath help the custard set softly and evenly.
• Make-ahead friendly: it chills well, making it perfect for prepping before guests or a quiet weeknight treat.
• Easy to customize: switch the spices, add a topping, or infuse the milk for new flavor variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large eggs, lightly beaten
• 2 cups whole milk, scalded (heated to about 170°F / 77°C, not boiled)
• 1/4 cup honey
• 1/4 teaspoon fine salt
• 1 teaspoon ground cinnamon, plus a pinch for topping
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (165°C). Set out 5 standard custard cups or small ramekins in a square cake pan or deep baking dish.
2. Heat water for the water bath. Bring a kettle of water to a boil, then keep it very hot while you mix the custard.
3. Scald the milk. In a small pot over medium heat, warm the milk until it reaches about 170°F (77°C) and looks steamy (a thin skin may begin to form). Stir often and scrape the bottom of the pot to prevent scorching. Remove from heat.
4. Beat the eggs. In a large bowl, lightly beat the eggs until the yolks and whites are well combined. Whisk in the salt.
5. Combine honey and milk. In a separate bowl, stir the honey into the hot scalded milk until fully dissolved.
6. Temper the eggs. Slowly pour the hot honey-milk mixture into the eggs in a thin stream while whisking constantly. This prevents the eggs from cooking.
7. Flavor the custard. Whisk in the cinnamon and vanilla.
8. Strain for extra smoothness (recommended). Pour the mixture through a fine mesh strainer into a pitcher or bowl to remove any tiny bits of cooked egg or foam.
9. Fill the cups. Divide the custard evenly among the custard cups, leaving about 1/4 inch of space at the top. Sprinkle a tiny pinch of cinnamon over each.
10. Add the water bath. Place the pan on the oven rack, then carefully pour hot water into the pan until it reaches about 3/4 of the way up the sides of the custard cups.
11. Bake. Bake for about 40 minutes, or until the centers are set but still slightly wobbly when gently jiggled.
12. Cool. Carefully remove the pan from the oven. Lift the custard cups onto a wire rack and cool to room temperature.
13. Chill or serve. Serve at room temperature or cover and refrigerate until cold.

Servings and timing

• Servings: 5 custards (about 1/2 cup each)
• Prep time: 10 minutes
• Cook time: 40 minutes
• Cooling time: 30–60 minutes (to room temperature)
• Chill time (optional but recommended): 2 hours
• Total time: about 1 hour 20 minutes (or about 3 hours 20 minutes if chilling)

Variations

• Extra-vanilla version: increase vanilla to 1 teaspoon for a stronger vanilla aroma.
• Spice swap: replace cinnamon with 1/2 teaspoon ground nutmeg, or use 1/2 teaspoon cinnamon plus a small pinch of cardamom.
• Citrus hint: whisk in 1/2 teaspoon finely grated orange zest after tempering for a bright, honey-orange custard.
• Infused milk: while scalding the milk, add 1 teaspoon dried lavender (or a small sprig of rosemary). Let steep 5 minutes off heat, then strain before mixing with honey.
• Toppings: drizzle with a little extra honey, add fresh berries, sliced fruit, or a small spoonful of softly whipped cream.

Storage/Reheating

• Refrigerator: Cover each custard cup and refrigerate for up to 2 days for the best texture and flavor.
• Freezing: Not recommended—custard can separate and become watery after thawing.
• Reheating: Custard is best served chilled or at room temperature. If you prefer it warm, gently warm it in a water bath in a low oven (about 275°F / 135°C) for 10–15 minutes. Avoid microwaving, which can overcook the eggs and make the texture rubbery.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, but the custard will be less rich and slightly less silky. Whole milk gives the smoothest, most classic texture.

What does it mean to “scald” milk?

Scalding means heating milk to about 170°F (77°C) until it’s steaming hot but not boiling. It helps the custard bake up tender and smooth.

Why do I need a water bath?

The water bath keeps the heat gentle and even, preventing the eggs from curdling and helping the custard set without becoming grainy.

How do I know when the custard is done?

The edges should look set, and the center should still have a slight wobble when you gently shake the cup. It will continue to firm as it cools.

Why did my custard turn lumpy?

The milk may have been added too quickly, or it may have been too hot, partially cooking the eggs. Pour slowly while whisking constantly, and strain before baking.

Can I make this custard ahead of time?

Yes. Bake, cool, then cover and refrigerate. It’s a great make-ahead dessert and is often even better after chilling.

Is it okay to skip straining the mixture?

You can, but straining gives the smoothest result. If you want a perfectly silky custard, don’t skip it.

Can I use a different sweetener instead of honey?

You can substitute maple syrup in the same amount for a different flavor. If using granulated sugar, use about 3 tablespoons and whisk until fully dissolved in the hot milk.

How should I serve honey custard?

It’s lovely chilled or at room temperature. Serve plain or with a drizzle of honey, fruit, or a small dollop of whipped cream.

Why is my custard watery after baking?

It may be underbaked, or it may have baked at too high a temperature. Keep the oven at 325°F (165°C) and bake until the center is just set with a gentle wobble.

Conclusion

Old fashioned honey custard is proof that a few simple ingredients can make something truly comforting. With gentle heat, a water bath, and the warm sweetness of honey, you get a smooth, delicate dessert that feels both nostalgic and special—perfect on its own or dressed up with your favorite topping.

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