Honey-and-Thyme Custards

Serving Size: 4
Total Time:

Top Chef winner Kristen Kish cooks the honey to give it a deeper flavor; it’s key in her fantastic custard, which she serves in jars topped with fresh fruit.


  • 0.33 cup mild honey, such as clover, plus more for serving
  • 0.75 tsp unflavored gelatin, softened in 1 tablespoon of water
  • 1 Tbsp sugar
  • 2 Tbsp cornstarch
  • 4 large egg yolks
  • 1 vanilla bean, seeds scraped
  • 3 fresh thyme sprigs
  • 1.5 cup milk
  • 0.5 cup heavy cream
  • raspberries and sea salt, for serving


  1. In a saucepan, cook the 1/3 cup of honey over moderately low heat for 2 minutes. Add the heavy cream, milk, thyme and vanilla bean and seeds and simmer over low heat for 4 minutes. Discard the thyme and vanilla bean.
  2. In a heatproof bowl, whisk the egg yolks, cornstarch and sugar. Gradually whisk in the hot honey milk. Return to the saucepan; whisk over moderate heat until thickened and bubbling, 3 to 4 minutes. Off the heat, whisk in the softened gelatin. Strain into 4 small jars and refrigerate until chilled, 1 hour. Serve with berries, honey and a sprinkling of sea salt.




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Recipe Credit: Kristen Kish
Image Credit: Tara Fisher