Orange-Honey Custard

2 cups milk, scalded
3 tablespoons honey
1/2 cup nonfat dry milk
3 eggs, beaten
1 teaspoon frozen orange-juice concentrate
1/2 teaspoon grated orange peel
1/8 teaspoon salt

In small bowl, with fork beat to blend milk, honey and dry milk; set aside and cool to lukewarm. In another bowl mix eggs, orange concentrate and peel and salt. Slowly pour in milk mixture, stirring to mix thoroughly. Pour into greased shallow 1-quart baking dish or six 6-ounce custard cups. Place in larger baking pan; set on rack in oven and fill pan with 1 inch hot water. Bake in preheated 300 degree oven 40 to 45 minutes or until knife inserted in center comes out clean. Cool on rack, then chill if desired.

Makes 6 servings.

[Magazine clipping.]