Roman Custard
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INSTRUCTIONS
To make the custard, first pour the milk into a bowl. Mix with the honey and then scald in a saucepan. Remove from the heat and add well beaten egg yolks. Add nutmeg or cinnamon and stir well. Pour ino individual mould or into a baking dish. Bake uncovered at 325 F for 1 hour, or until set. Sprinkle with cinnamon or nutmeg, and serve. Source - The Roman Cookery of Apicius
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (191g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 495 | ||
| Calories from Fat: 333 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37g | 49 % | |
| Saturated Fat 13.5g | 68 % | |
| Monounsaturated Fat 16.2g | ||
| Polyunsanturated Fat 5.7g | ||
| Cholesterol 1681.5mg | 517 % | |
| Sodium 82.5mg | 3 % | |
| Potassium 217.2mg | 6 % | |
| Total Carbohydrate 18.5g | 5 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 18.4g | ||
| Protein 23g | 33 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 495
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