very thin, a little cinnamon, and 8 bitter almonds blanched and pounded. Simmer the milk ten minutes. Then strain, and when cool, put to it a pint of cream, the yolks of 5 eggs, 2 table-spoonsful sifted sugar, and set it in a saucepan over the fire. Stir one way, all the time; take care that it do not burn, and not boil. When thick enough it will be done, and a minute or two too much will cause it to turn. When taken from the fire, add half a glass of brandy, and stir a quarter of an hour before you pour it into cups. In case of no cream, use 3 more eggs.—Or: mix a table-spoonful of rice flour in a little cold milk, and add the beaten yolks of 6 eggs. Have ready boiled, a quart of new milk, with a bit of lemon peel, and cinnamon; let it cool, then stir the eggs and some sugar into it: let it thicken over the fire, but not boil, stirring all the time. Take it off the fire, pour it into a jug, and stir till cool. Serve in cups, or a glass dish, and grate nutmeg over. Some persons boil custards in a jug, set into a deep saucepan of water, which is kept boiling.
Boil a quart of cream with mace and cinnamon. Take it off the fire, add sugar to taste, and let it stand till no warmer than milk from the cow; then add 10 eggs, well beaten. Strain it, and fill the cups very full. The oven must be as hot as for tarts, and the cups often turned; or finish by boiling them in a jug stood in boiling water, but keep stirring all the while. Brandy is an improvement, in the proportion of a wine-glassful to a quart. Some flavour with ratafia, peach water, or orange flower water. A dessert-spoonful of isinglass will add to the firmness of custards made entirely of milk.
Beat the yolks of 8 eggs till they are as white as milk, add the grated rinds and juice of 2 lemons, sweeten to taste; pour in a pint of boiling water and stir over the fire till it thickens, add a wine-glassful of white wine, and the same of brandy, stir over the fire again for a few minutes, then pour it into cups.
