Preparation
- Prepare the creamy base: in a bowl, beat the eggs with the honey until smooth. Add the cornstarch and stir to remove any lumps.
- Heat the milk: pour the milk into a saucepan and heat it over medium-low heat with the vanilla extract, without bringing it to a boil.
- Combine the mixtures: Slowly add the warm milk to the egg and honey mixture, stirring constantly to prevent the eggs from curdling.
- Cook the cream: put everything back in the saucepan and cook over low heat, stirring constantly with a whisk. After a few minutes, the cream will begin to thicken.
- Pour into molds: once ready, distribute the cream in cups or cups. Let cool to room temperature and then refrigerate for at least 2 hours.
How to serve
You can decorate the dessert with a sprinkling of cinnamon, almond flakes, or chopped hazelnuts to add crunch. It’s also delicious served with a drizzle of extra honey or a few slices of fresh fruit.
