Pots de Crème Honey Custard


Here’s a new one: honey custard! Just when you think you’ve had every honey dessert, and finally seen all the recipes with honey, we’re blown away by this delicious raspberry custard recipe from @brits__bites.

“Pots de crème” is a particular kind of French dessert custard originally dating from the 17th century. The “pots” are the small ceramic ramekins that are practically inseparable from the crème brulèe and/or custard experience.

We love this recipe in particular because it makes the most of Local Hive Washington Raspberry Honey: a specialty honey from just one small stretch of the western Washington coast, where honeybees forage on raspberry groves. It has a distinct raspberry flavor that we just had to bottle and share with the world. Baking it into this sweet raspberry custard just makes it even better.


• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup Local Hive Washington Raspberry Honey pinch of salt
• 3 large egg yolks
• 1 tsp vanilla extract

• Raspberries
• Local Hive Washington Raspberry Honey
• Chamomile


1. Preheat the oven to 300ºF. Bring about 3 cups of water to a simmer. This will be for the water bath.
2. Combine cream, milk, honey and salt in a medium saucepan. Heat over medium-low heat until honey is completely dissolved and the mixture starts to steam.
3. In a bowl, whisk egg yolks for 30 seconds until lightened and fluffy. Slowly add in warm cream into egg yolks, whisking constantly.
4. Set a few ramekins or jars on a baking pan. Divide custard among the ramekins or jars. Carefully pour the hot water around ramekins (not inside!) until the water comes about halfway up the sides. Place the baking pan in the oven.
5. Bake for about 40 to 50 minutes until edges are firm and centers are still slightly jiggly. Allow to cool to room temperature. Chill until firm, about 2 to 3 hours. Add raspberries, a honey drizzle and chamomile on top. Serve chilled and enjoy!

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