Title: Orange blossom honey custard/sherry custard
 Categories: Desserts
      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.