Recipe - Roman Custard

2 cup Milk
One fourth cup Honey
3 Egg yolks
One fourth teaspoon Nutmeg or cinnamon

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini