Orange Blossom Honey Custard/sherry Custard Recipe

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 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.