Roman custard

Yield: 3 servings

Measure Ingredient
2 cups Milk
¼ cup Honey
3 \N 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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