3 large cage-free eggs, beaten

1½ cups 2% low-fat milk

½ cup Wholesome Sweeteners Fair Trade Organic Amber Honey, divided

1 teaspoon vanilla

¼ teaspoon vanilla bean seeds (scraped from a tender, fresh vanilla bean)

Preheat oven to 325°F.

Combine eggs, milk, ¼ cup honey and vanilla. Beat until mixed but not foamy. Combine remaining ¼ cup honey and vanilla seed in small bowl; mix well. Place four 6-ounce custard cups in an 8-inch-square baking dish. Spoon 1 Tablespoon of the honey-vanilla seed mixture into each custard cup; place ¼ of the egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake for 30 to 45 minutes or until knife inserted near center comes out clean.

Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates.

Optional topping: Sprinkle lightly with culinary lavender; it’s available at most specialty grocers.

Makes 4 servings