Surprising last minute dessert- Honey Baked Egg Custard

I am guilty of over thinking dinners- for friends, for family, for friday night. I like to cook, so I often plan in advance and put a lot of effort into menus, themes and trying new dishes. Mostly the love and extra work pays off. Mostly.

But tonight I was lazy.

When my other half turned big brown eyes towards me and hopefully said 'dessert?', I simply could not disappoint him and I felt myself madly wracking my brains for a simple, yet worthy response. I settled for the comfort dessert that my mother would make when I was sick as a child- it has a special place in my heart, and I'd forgotten just how good it is.

Honey baked egg custard:

Ingredients:

* 3 eggs

* 1/2 cup milk

* 1/2 cup thickened cream

* 2 tablespoons honey (warmed for ease of mixing)

* extra honey

Method:

Preheat oven to 200degC. In a bowl whisk together all the ingredients (except the extra honey) until well combined. Divide the extra honey between three 1 cup oven proof ramekins (or any size you have)- about 1 tsp of honey in the base of each. Pour the egg mixture into the ramekins, dividing evenly. Place ramekins into an ovenproof dish and fill the dish with boiling water until it comes halfway up the sides. Bake for 30mins, or until firm and lightly browned on top.

Serve it up hot- straight from the oven.

In this case with extra satisfaction and a small glass of tawny port.

I have been put in my place. Sometimes 'old faithful' recipes are the best- and could even proudly hold their own at any overwrought, overthought, lovingly prepared meal for friends.

Tonight it was a sneaky and unexpected surprise- made sweeter when I spooned to the bottom and found my puddle of melted honey. Never let it be said that desserts are too hard.