Orange Blossom Honey Custard/sherry Custard Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Custard cups, sprinkle with a little mace or nutmeg on top of each
Directions:
*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.
Source from luhu.jp
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.
Source from luhu.jp
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Desserts