Roman Custard (BAR’s variation)

Roman Custard (BAR’s variation)

2 cups milk

¼ cup honey

3 egg yolks

¼ tsp nutmeg; plus some for garnish

Berries (or other fruits) for garnish

Instructions: Pour the milk into a bowl and mix with the honey. Whisk the egg yolks in a separate bowl. Pour the milk mixture into a saucepan and heat briefly. Take mixture off heat and add the well-beaten egg yolks. Add nutmeg and stir thoroughly. Pour into a baking dish and bake in a preheated oven at 325° F for 15–20 minutes. Remove and let set for one hour.

The recipe listed here makes a very small amount. If you intend to prepare this custard for your friends and family, we suggest tripling or quadrupling the recipe.