Custard
1
pint
half and half
4
eggs
1/4
cup
honey
tsp
vanilla
almond extract
nutmeg to sprinkle on top of final custard
Blend all ingredients together in blender. Pour into custard cups. Bake 25 minutes at 300-350°, till a plain tableknife comes out clean. No milk or other ingredients should be clinging to knife.