2 cups whole milk
3 tbsp. all-purpose flour
3/4 cup clarified honey
pinch of salt
5 large eggs
butter (for greasing ramekins)
1/4 cup chopped mint

In a heavy saucepan dissolve flour in milk.

To clarify honey heat in a microwave 25 to 30 seconds, until it has a syrup-like consistency. Add to milk and flour mixture with a pinch of salt, and cook stove-top over a medium-high heat. Let it come up to heat.

In a separate mixing bowl beat together the eggs.

To temper the eggs, spoon a ladle full of hot milk mixture into the bowl. Stir until well-mixed. Pour back into saucepan.

Cook on stove-top, 5 to 6 minutes, or until thick enough to coat the back of a wooden spoon. Remove from heat.

Divide equally into 6 buttered ramekins. Place in a water-bath, so that water comes half-way up the side of the ramekin.

Bake in a preheated 350°F oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Gently unmold from ramekin. Garnish the top with chopped mint and serve.

Submitted by: Daniel Lee Mishkin