roman custard
| Measure | Ingredient |
|---|---|
| 2 cups | Milk |
| ¼ cup | Honey |
| 3 | Egg yolks |
| ¼ 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
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