This recipe is from The Nourishing Traditions Book of Baby & Child Care by Sally Fallon Morell and Thomas S. Cowan, MD.
CUSTARD FOR BABY
Makes 6 Servings
1 cup whole raw milk
1 cup heavy cream, not ultrapasteurized
1/4 cup honey or Rapadura
5 egg yolks
1 teaspoon vanilla extract
Warm milk and cream gently over a low flame. Meanwhile, beat Rapadura or honey with egg yolks. Slowly add milk and cream mixture to eggs, beating constantly. Blend in vanilla and pour into individual buttered ramekins or custard cups. Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until a knife inserted into the custard comes out clean. Chill well.
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