Egg pudding

• 12 yolks of eggs
• 1 lb of sugar, a small strip of

Boil the sugar with the grated lemon rind, the cinnamon and the pork fat till it turns to a fairly consistent syrup. Remove from the fire and, after a few minutes, gradually beat in the eggs with the wine. Coat a mould with a thin layer of caramel, pour the mixture into it, place in a saucepan of boiling water and cook for ¾ of an hour. The mould should have a lid or be covered