Orange blossom honey custard/sherry custard
Orange Honey Custard
Last updated 6/12/2012 12:45:34 AM. Recipe ID 5417. Report a problem with this recipe.
Title: Orange blossom honey custard/sherry custard
Yield: 6 Servings
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.
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