Orange Blossom Honey Custard/sherry Custard

Orange Blossom Honey Custard/sherry Custard Ingredients

6 Custard cups; sprinkle with

Instructions for Orange Blossom Honey Custard/sherry Custard

*Contains 2 recipes* Refined sugar was scarce and a high priced commodity during colonial times, and many families substituted tree-sweetnin, bee-sweetnin, and molasses. Scald 2 cups milk in top of double boiler over boiling water; then stir in 4 Tbsp Orange Blossom Honey. Beat 3 eggs with 1/4 tsp salt and slowly beat in a little of the hot milk. Combine the two mixtures and pour into one. Set cups in pan of hot water. Bake in a preheated 375 degree oven for about 35-40 minutes, or until a knife blade inserted in the center comes out clean. Remove cups immediately from the pan of water. Chill and serve. SHERRY CUSTARD Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half eggshells full of heavy, sweet sherry. Beat again until blended. Add boiling water to lower part of double boiler. Cook over boiling water, beating constantly, for about 5 minutes or until mixture begins to thicken. Remove from heat immediately upon first sign of bubble. Cool. Place in refrigerator. Serve in sherbet or parfait glasses. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: HoneyCuisine: Uncategorized

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