Ingredients
1 cup whole milk
1 cup heavy cream
½ cup honey
6 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup sugar (optional for extra sweetness)
Butter (for greasing the dish)
Instructions
Preheat the Oven: Set your oven to 325°F (160°C) and prepare a baking dish (about 8×8 inches) by greasing it with butter.
Prepare the Custard Base: In a large mixing bowl, whisk together the eggs, honey, vanilla extract, and salt. Add in the milk and heavy cream, whisking until the mixture is smooth and well combined.
Optional Step for Sweet Tooth: If you prefer a sweeter taste, stir in ¼ cup of sugar to the mixture.
Baking the Soufflé: Pour the custard mixture into the greased baking dish. Set the dish into a larger, deep pan and carefully pour hot water into the larger pan to create a water bath. The water should reach about halfway up the sides of the custard dish.
Bake: Place the water bath with the custard in the oven. Bake for 45-55 minutes or until the top is lightly golden, and a toothpick inserted in the center comes out clean. The custard should be firm but still slightly jiggly in the center.
Cool and Serve: Allow the custard soufflé to cool to room temperature. For the best texture, refrigerate for at least 1 hour before slicing into portions. Serve chilled or at room temperature.
Enjoy.