(serves 6)

1 1/2 cups Alexandre 6% Whole Milk
1 1/2 cups Alexandre Heavy Cream
1/4 tsp Salt
1/8 tsp Nutmeg, grated
1 tsp Lemon Rind
4 Alexandre Eggs
¼ to ½ Cup Local Honey
1 tsp Vanilla

1. Preheat the oven to 325. Scald the milk and cream in a saucepan over low to medium heat. 
2. Remove from heat and add salt, nutmeg and lemon
3. In a separate bowl, whisk the eggs for 1 minute.
4. Drizzle the hot cream mixture into the eggs, stirring constantly. Add honey and vanilla and stir thoroughly to incorporate.
5. Pour the custard into 6 ramekins, and place in a deep baking dish. Pour boiling water into the baking dish until it reaches about 3/4 of the way up the sides of the ramekins.
6. Bake custards for 45 minutes to 1 hour, or until a knife inserted in the custard comes out clean.
7. Remove ramekins from baking dish and chill thoroughly in the refrigerator. 
8. Serve by themselves, topped with whipped cream or flamed caramelized sugar.