Try this Orange Blossom Honey Sherry Custard recipe, or contribute your own.
Suggest a better description*Contains 2 recipes* From: Food Favorites of St. Augustine Posted in FidoNet Cooking Conference by Sonya Whitaker-Quandt 1/92 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 in a little of the hot milk. Combine the two mixtures and pour into 6 custard cups; sprinkle with a little mace or nutmeg on top of each 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.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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