So many chickens and so many eggs!  Our fridge is overflowing with the labors from all the happy hens.  Plus, the cows are out on grass, so the cream is extra yellow.  Seems like a good time to celebrate with a fantastic dessert….

SERVES 6 (if you are feeling generous.  And with this dessert, I’m generally not.)

3 cups heavy cream

1/2 cup honey

7 egg yolks

2 teaspoons lemon extract

2 teaspoons lemon zest

1/2 cup light brown sugar or white sugar

You will need six 6-ounce ovenproof ramekins and a large baking pan to

make this dessert.

Preheat oven to 325 degrees F.

Before beginning, bring a teapot full of water to a boil, and then turn off the

heat. Combine the cream and the honey in a nonreactive medium saucepan;

stir over moderate heat until the mixture simmers—do not boil. Turn the

heat down to very low, and simmer uncovered for 10 minutes. Remove the

saucepan from the heat, and cool for 5 minutes.

In a separate bowl, whisk the egg yolks until well blended. Slowly whisk in

the cream-and-honey mixture. Stir in the lemon extract and lemon zest.

Divide the custard among the six ramekins, and set the ramekins in a large

baking pan. Carefully pour the water from the teapot into the pan until it

comes halfway up the sides of the ramekins. Bake for 45 to 50 minutes or

until the custards are set in the center. Remove the pan from the oven, and

remove the ramekins from the pan. Let cool to room temperature, cover them

with plastic wrap, and then place the ramekins in the refrigerator for 2 to 4

hours, or overnight.

About 2 hours but no more than 4 hours before serving, sprinkle the tops of

the custards with the sugar. Place them about 2 inches below the heat source

of a broiler until the sugar melts and browns, about 5 minutes. Be sure to

rotate the ramekins frequently to ensure even browning. Refrigerate the

ramekins until you are ready to serve.