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
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.