During the war, marshmallows were everyone’s secret ingredient. Here they add a pocket of intense sweetness in the mildly honey-sweetened custard. Starting the custard with hot milk is a time-saver; it cuts 15 to 20 minutes from the usual 1-hour baking time for custards.
2 cups milk
6 marshmallows
3 large eggs, lightly beaten
3 tablespoons honey
½ teaspoon vanilla extract
⅛ teaspoon salt
Preheat oven to 325°F. Bring milk just to a boil over low heat, stirring occasionally.
Meanwhile, lightly grease 6 small custard cups. Set cups into a 13- by 9-inch baking dish and place a marshmallow in each cup.
Combine eggs, honey, vanilla, and salt in a 1 -quart glass measuring cup or heatproof pitcher. Gradually beat hot milk into honey mixture.
Place pan with custard cups on oven rack. Divide milk mixture into custard cups. Add hot water to baking pan until it reaches 1 inch up sides of custard cups. Bake until custard is set, 40 to 45 minutes.
Cool custards to room temperature, then chill several hours before serving.
6 Servings