Recipe - Orange Blossom Honey Custardsherry Custard

6 Custard cups; sprinkle with
a little mace or nutmeg on
top of each

*Contains 2 recipes* Refined sugar was scarce and a high priced commodity
during colonial times, and many families substituted treesweetnin',
beesweetnin', 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
One fourth 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 3540 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 lemoncolored. 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini