Honey Custards with Blood Oranges and Candied Lemon

Ingredients

• 2  blood oranges 
• 3 large egg yolk 
• 2 large eggs 
• 1.7 cups cup heavy whipping cream 
• 0.5 cup honey light such as orange blossom or clover
• 1  lime zest 
• 2 slices lemon zest drained quartered
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• ramekin
• roasting pan
• aluminum foil
• spatula
• measuring cup

Directions

1. Preheat oven to 30
2. Heat a teakettle to boiling.
3. Heat milk, cream, and honey in a medium saucepan until simmering, stirring.
4. Whisk eggs and egg yolks in a large bowl until well blended. Gradually whisk in hot cream. Strain into a glass measuring cup.
5. Set 8 ramekins (4 oz. size) in a large roasting pan.
6. Pour cream mixture into ramekins to about 1/2 in. from top. Set pan on oven rack and carefully pour boiling water into pan so it comes halfway up the ramekins. Cover pan with foil, turning up 2 corners so steam can escape.
7. Bake until custards jiggle only slightly when pan is gently shaken, 45 to 50 minutes. With a spatula, carefully transfer custards to a cooling rack.
8. Let cool, then chill, covered, until cold, at least 2 hours.
9. Cut peel from oranges, then cut segments free from inner membranes. Pat dry and set some on each custard.
10. Garnish each with a little lime zest and a piece of lemon, if you like.
11. Make ahead: Through step 3 up to 2 days, chilled airtight.