Roman custard

1. To make the custard, first pour the milk into a bowl.
2. Mixi with the honey and then scald in a saucepan.
3. Remove from the heat and add well beaten egg yolks.
4. Add nutmeg or cinnamon and stir well.
5. Pour ino individual mould or into a baking dish.
6. Bakei uncovered at 325°F for 1 hour, or until set. Sprinkle with cinnamon or nutmeg, and serve.
7. Source - the roman cookery of apiciu.