Oh, Honey, Honey...

BY LINDSAY WEBB | PASTRY CHEF

How to Substitute Honey for Sugar in Baking

Honey can be a healthier substitute for processed white sugar. All honey isn’t created equal, some being two-to-three times sweeter than granulated sugar. When swapping honey for traditional sugar, a good rule of thumb is to substitute ½ - ⅔ cups of honey for every 1 cup of sugar called for in the recipe. Don’t forget to reduce the liquid in the recipe by ¼ cup for every 1 cup of honey being used. Honey is roughly 20% water and will have an impact on the liquid content. Additionally, honey is acidic, so if the recipe doesn’t call for baking soda, a little will need to be added to help tame the acidity. Lowering the oven temperature is a key factor as well because honey has a higher sugar content than granulated sugar and will caramelize more quickly. Try reducing your oven temperature by 25˚ Fahrenheit for optimal results.

The following recipe doesn’t require any substitutions...just follow along and get ready to enjoy some delicious springflavored dessert!

Honey Vanilla Pots De Cr Me

Ingredients:

• ¾ cup (175 ml) heavy cream

• ½ cup (120 ml) whole milk

• ¼ cup (90g) mild-flavored honey

• pinch fine sea salt

• 3 large egg yolks

• ½ vanilla bean, seeds scraped (substitute ½ teaspoon vanilla paste or 1 teaspoon vanilla extract)

Directions:

1. Preheat oven to 300 degrees Fahrenheit. Place a wet paper towel or cloth flat in the bottom of a baking dish (this will prevent the ramekins from sliding). Arrange oven-safe ramekins on top, leaving an inch of space between each one. In a saucepan or spouted kettle, bring about 3 cups of water to a simmer. You will need this later for the water bath.

2. Combine cream, milk, honey, and salt in a medium saucepan. Heat over medium-low heat until honey is dissolved and mixture starts to steam.

3. In a bowl, vigorously whisk egg yolks for 30 seconds until lightened. Slowly ladle warm cream mixture, about 1/4 cup at a time, into egg yolks, whisking constantly, until about half of the cream has been incorporated and mixture is warm to the touch. Whisk in remaining cream and vanilla.

4. Divide custard among prepared ramekins. Carefully pour hot water into pan around ramekins until the water comes about half-way up the sides. Very carefully place baking pan in oven, taking care not to splash water into the custards (or yourself, it’s very hot!) You may find it easier to place the baking pan on an extended oven rack first, then pour the water into the pan and slide it back into the oven.

5. Bake for about 40 to 50 minutes (more or less depending on the size/depth of your ramekins) or until edges are firm and centers are still slightly jiggly. Carefully remove pan from oven. Let cool completely to room temperature, then remove ramekins from baking pan. Lightly cover with plastic wrap and chill until firm, about 2 to 3 hours. Serve chilled or at room temperature. 