Warm Cantaloupe Almond Custard with Honey Drizzle

Preheat your oven to 190°C (375°F). Arrange the cantaloupe cubes in a single layer in a 20x25cm baking dish, leaving a little space between each piece.

Scatter 1 tablespoon of white sugar over the cantaloupe and slide the dish into the oven. Roast for 15 minutes until the edges are golden and the melon has softened and released its juices.

Remove from oven and set aside while you prepare the custard. The cantaloupe should look lightly caramelized at the edges but hold its shape.

In a medium saucepan over gentle heat, warm the whole milk, heavy cream, and 2 tablespoons of butter together, stirring occasionally, until the butter has melted and tiny bubbles form around the edges of the pan. Do not let it boil. Remove from heat.

In a mixing bowl, whisk the eggs, remaining 2 tablespoons of white sugar, almond flour, vanilla extract, and salt together until smooth and slightly lightened in color.

Slowly pour the warm milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs without scrambling them. Once fully combined, stir in the almond flour mixture until no streaks remain.

Pour the custard mixture gently over the roasted cantaloupe in the baking dish, nudging the cantaloupe pieces back into an even layer if they shifted.

Bake at 175°C (350°F) for 25-28 minutes. The custard should be set at the edges but still have a gentle wobble in the very center, like a soft custard should. It will continue to firm up as it cools.

Let the dish rest on a wire rack for 5 minutes. The cantaloupe will have perfumed the custard as it baked, and the whole thing should feel warm and silky when you give the dish a gentle nudge.

While the custard rests, combine the honey and 1 tablespoon of butter in a small saucepan over low heat. Swirl gently until the butter melts into the honey and the drizzle runs warm and thin. Alternatively, microwave in 15-second intervals until pourable.

Scatter the toasted almond shards generously over the top of the warm custard.

Drizzle the warm honey butter liberally across the surface in slow, generous strokes. Serve immediately while still warm, with a spoon to scoop through the tender cantaloupe and silky custard layers.