Parrot Custard

This is especially good for sick birds. It is delicious, high in protein, and is easily digested.

2 cups pasteurized milk
2 large eggs, beaten
2 to 3 tablespoons honey or sugar
Hot water

Place milk and honey or sugar in a 1-quart bowl and blend well. Add beaten eggs and whip ingredients together. Pour into four 6-ounce custard cups. Place a folded towel or wire rack in a roasting pan. Cover with an inch of hot, not boiling, water. Set the cups on the towel or rack and bake at 325 degrees F for 30 to 45 minutes.

Insert a knife near the edge of a cup. If it comes out clean, the custard is set. Let cool.

Store leftovers in the refrigerator.