Baking History

A Taste For The Past

Baked Honey Custards (Rosh Hashanah 5769)

Posted by bakinghistory on September 25, 2008

A golden and velvety dairy dessert flavored with honey and cinnamon

Rosh Hashanah, the Jewish New Year, is approaching soon: the celebration begins at sundown Monday September 28th.

It is customary to eat honey to celebrate, in the hope that the new year will be a sweet one.

This simple custard is sweetened entirely with honey and could be a delicious addition to the table for this Holiday. It is milk based, but it could work as well with strained orange juice for a parve version. It is also very easy and quick to assemble.

Other ideas for Rosh Hashanah desserts are these:

Honey Cake—which I posted last year

Honey Cookies—from Miri at Room for Dessert

Magical Honey Cake—from Baroness Tapuzina

September is also National Honey Month and you can read all about it at Louise‘s Months of Edible Celebrations

From the original recipe by the United States Dept. of Agriculture

In: “Farmers’ Bulletin”, 1917—USA


5 eggs

1/2 cup of honey

4 cups scalded milk

1/8 tsp ground cinnamon

1/4 tsp salt

Preheat the oven to 325F (170C).

Mix the eggs, honey, cinnamon and salt, then add the milk in a fine stream. Mix well to combine but try to avoid making the mixture foam too much.

Fill 8-10 ramekins and bake the custard in a water bath: place the ramekins in a roasting pan, preferably placing a rack underneath them, fill the pan with hot water so that it reaches half-way up the side of the ramekins. Cover with a piece of aluminum foil and bake for about 1 hour and 15 minutes, or until the custards are still giggly in the center. Let them cool in the water bath, then refrigerate. Serve well chilled.

L’Shanah Tovah!

9 Responses to “Baked Honey Custards (Rosh Hashanah 5769)”

  1. That sounds delicious. It reminds me of a custard that my mother used to make. She put nutmeg in her custard.

    Chag Sameach,


  2. bakinghistory said

    @ Michelle: Thanks! Chag Sameach to you and your family 🙂

  3. Simona said

    Very nice! I will definitely try and surprise my husband on Monday evening. Thanks for letting me know that September is (almost was) National Honey Month.

  4. bakinghistory said

    @ Simona: Thank you. Happy New Year!

  5. _Ale said

    I love custards! I’ll try your version with honey and whole eggs 🙂
    Happy New Year!

  6. bakinghistory said

    @ _Ale: Thanks! 🙂

  7. Louise said

    Manuela, your Baked Honey Custard looks fabulous! I must include the link in Honey Month.

    When you get a chance, I left an award over at my blog for you.

  8. bakinghistory said

    @ Louise: Thanks!!

  9. Aparna said

    I love the look of this. I wish I could come up with an eggless version, though.:)

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