8 eggs
4 c milk, half cream
1/4 c honey or 1/2 c sugar
1 T vanilla
1/2 tsp nutmeg
grated peel of one orange
1/2 c butter, melted
Scald milk. Beat eggs until thick and lemon colored. Temper the eggs with the milk, then beat the eggs into the milk. Stir in the rest of the ingredients. Divide the butter into individual custard cups, or into one casserole dish. Pour the custard into the custard cups or casserole. Place in a larger baking dish, fill with hot water halfway up the outside of the custard, and bake at 300 until done (an hour for the casserole, 30 minutes or so for the individual cups. The custard will be done when a knife inserted halfway to the center comes out clean). Serve warm with cream and maple syrup, or fresh sliced strawberries that have set with a little sugar to make a syrup. Yum!
1-1/2 times the recipe
12 eggs
6 c milk, half cream
1/3 c honey or 3/4 c sugar
4-1/2 tsp vanilla
3/4 tsp nutmeg
grated peel of 1-1/2 to 2 oranges
12 T butter, melted