Honey & Thyme Pudding Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a deep roasting pan or baking dish large enough to hold them with some space between.

Infuse milk and cream

In a medium saucepan, combine the whole milk, heavy cream, honey (1 tbs), and fresh thyme sprigs. Warm over medium heat until it just begins to steam and small bubbles appear around the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse thyme flavor.

Mix eggs and sugar

While the milk is infusing, whisk together the eggs, egg yolk, granulated sugar, and a pinch of fine sea salt in a bowl until smooth and slightly pale. This helps dissolve the sugar and creates a uniform custard.

Temper eggs

Remove the thyme sprigs from the infused milk. Slowly pour about one-quarter of the warm milk mixture into the egg-sugar mixture in a thin stream, whisking constantly to temper the eggs and prevent curdling. Gradually whisk in the remaining milk until fully incorporated.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and any remaining thyme stems. Divide the strained custard evenly among the prepared ramekins.

Bake in a bain-marie

Pour hot (not boiling) water into the roasting pan around the ramekins until it reaches halfway up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 30–35 minutes, or until the puddings are set at the edges but still slightly wobbly in the center. A gentle jiggle should show a slight tremble—they will continue to set as they cool.

Cool

Remove the ramekins from the water bath and cool on a wire rack for 30 minutes. Then refrigerate uncovered for at least 2 hours (or up to overnight) to fully set and chill.

Shortly before serving, stir the crème fraîche with 1 teaspoon honey and the chopped fresh thyme leaves until smooth and evenly flavored. Taste and adjust sweetness with up to an additional 1/2 teaspoon honey if desired.

Spoon about 2 tablespoons of the crème fraîche mixture on top of each chilled pudding just before serving, spreading gently.

For texture and extra flavor, sprinkle the toasted chopped nuts over the crème fraîche, and finish with a light drizzle of extra honey (about 1 teaspoon per pudding).

Serve immediately. The contrast of cool crème fraîche, floral honey, and subtle thyme complements the silky pudding.