Honey Custard was Re: [Sca-cooks] Camp Food)

[Terry Decker]

It is filtered into an earthenware pot and cooked over a low fire until it
sets.  Basicly, a heavy sauce pan on low heat.  The recipe is roughly
equivalent to custard cream (creme a l'Anglaise) using honey rather than
sugar.

Bear

>This all give me an idea of steam baking honey custard
>from Apicius rather than oven baking in a water bath.
> Does anyone have instant access to the text and is
>oven baking described in it?  Say I was a Roman woman
>with a brazier or hearth but no oven, how would I cook
>a custard?
>
>Bonne