The richest custard
2 c. whole milk (not low fat/skim)
¾ c. honey
½ t. salt
3 T. cornstarch
4 lg. Egg yolks, lightly beaten
1 T. pure vanilla extract
8 oz. Cream cheese or mascarpone
1 c. heavy whipping cream
1. Stir the honey, milk and salt together in a medium saucepan.
Cook over medium heat until little bubbles form around the edges of the pan, about 7 minutes.
2. In a separate bowl, gradually add the heated milk to the cornstarch.
Transfer the milk-starch mixture back to the saucepan; cook over low heat, whisking constantly, 5 minutes.
3. Put the egg yolks in a small bowl. Whisk in a small amount of the hot milk-starch mixture. Add the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture come to a boil and thickens, 10-12 minutes.
4. Off of the heat, add the cheese and vanilla, whisk until cheese is completely dissolved.5. Pass the custard through a sieve into a bowl, let sit at room temperature 5 minutes. The custard can be served at room temperature or chilled, topped with whipped cream.