Title: Orange blossom honey sherry custard
 Categories: Desserts, Eggs
      Yield: 6 Servings
 
      4 tb Orange Blossom Honey. Beat 3
           -eggs with 1/4 tsp salt and
           -slowly beat
 
  *Contains 2 recipes*
  
  From: Food Favorites of St. 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 in a little of the hot milk. Combine the two mixtures and
  pour into 6 custard cups; sprinkle with a little mace or nutmeg on
  top of each 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.