Baked Honey Custards

Ingredients

• 2  dates pitted
• 4 large egg yolks 
• 0.5 cup honey (see notes)
• 1 strips lemon zest thin
• 1 teaspoon vanilla 
• 1.5 cups whipping cream 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• sieve
• ramekin
• aluminum foil
• spatula

Directions

1. In a bowl, whisk together egg yolks and honey until well blended, then whisk in cream, milk, and vanilla.
2. Pour mixture through a fine strainer into another bowl; discard residue.
3. Pour into four ramekins (3/4-cup capacity). Set in a 9- by 13-inch pan (with at least 2-in. sides). Set pan on rack in a 325 oven.
4. Pour boiling water around ramekins almost to top of custards. Cover pan with foil, turning back 1 inch at each corner to release steam.
5. Bake until custards jiggle only slightly in the center when gently shaken, 50 to 55 minutes. With a wide spatula, lift dishes from water and transfer to a rack.
6. Let custards cool completely, then cover and chill until cold, about 2 hours, or up to 2 days.
7. Garnish with slivered dates and lemon peel.