Roman Custarddesserts 2 cup milk 1/4 cup honey 3 egg yolks 1/4 teaspoon nutmeg or cinnamon To make the custard, first pour the milk into a bowl. Mix with the honey and then scald in a saucepan. Remove from the heat and add well beaten egg yolks. Add nutmeg or cinnamon and stir well. Pour ino individual mould or into a baking dish. Bake uncovered at 325 F for 1 hour, or until set. Sprinkle with cinnamon or nutmeg, and serve. Source - The Roman Cookery of Apicius |
