For this Valentine's, you can indulge your sweet tooth (and your honey's) and yet keep sugar to a minimum. All you have to do is use honey.

Honey is perhaps the oldest sweetener known to humans. It has sugars like glucose and fructose, minerals like calcium, chlorine, iron, magnesium, phosphate, potassium, sodium and sulphur. Depending on the qualities of the nectar and pollen, honey also contains vitamins B1, B2, C, B6, B5 and B3.

When choosing which honey to use for certain recipes, the paler the honey the milder the flavour. Below is a recipe I found from the pre-WWII Mrs. Morton's Cook Book. I had to rework the instructions to keep it current and am currently tweaking the recipe.

In any case, I find this dessert a lot more to my taste than the usual caramel custard. The honey makes it more flavourful and a bit healthier too.

Honey Custards
3 whole eggs
2 egg yolks
1/4 teaspoon salt
1/2 cup strained honey
3 cups milk

Beat the eggs well while adding the salt and the honey. Pour in the milk and stir well, making sure everything combines properly. Turn into custard cups or baine marie. Place these in a baking pan and pour water around them and bake in medium heat until firm. Make sure the water in the pan does not boil.

Take out of oven then cool before serving. Top with fruits if desired.