Orange Blossom Honey Custard/Sherry 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 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.


Yield: 6 Servings