Combine the mixtures
Slowly pour the warm milk into the egg and honey mixture, stirring constantly to prevent the eggs from curdling.
Cook the cream
Transfer everything back into the saucepan and cook over low heat, stirring continuously with a whisk. After a few minutes, the cream will begin to thicken.
Pour into molds
Once the cream is ready, divide it into cups or ramekins. Let it cool to room temperature, then refrigerate for at least 2 hours.
How to Serve
Garnish with a light dusting of cinnamon, flaked almonds, or chopped hazelnuts for extra texture. It’s also delicious topped with a drizzle of honey or served with a few slices of fresh fruit.
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