Baked honey custard
Instructions:
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Sugar was perennially a scarce, therefore expensive, item on the American frontier and many families substituted "tree-sweetenin', bee-sweetenin', and molasses." European settlers introduced honeybees into the New World, and they soon became indispensable, as the honey was used in all kinds of desserts.
- 2 cups milk;
- 1⁄4 cup honey;
- 3 eggs;
- 1⁄4 teaspoon salt;
- A dash of nutmeg.
- Preheat oven to 375 F. Heat some water to a boil in a kettle.
- In a small saucepan, scald the milk and stir in the honey. In a bowl, beat the eggs and salt together, then slowly beat in the hot milk, a little at a time. Pour mixture through a fine-meshed strainer into 6 custard cups, and sprinkle with nutmeg. Set custard cups in a large pan and fill pan with boiling water to about 1⁄2 inch of the top rim of the custard cups. Bake 20 to 25 minutes, until a knife inserted in the center comes out clean. Do not overcook or the custards will become watery. Remove cups from water immediately, cover, and chill.