The following two recipes are from eighteenth-century Bath. The Queen’s Custard uses the yolks and the Lemon Pudding uses the whites of eggs.
Bring the single cream almost to the boil. Meanwhile beat the egg yolks with the sugar in a bowl. Pour the cream in a slow stream on to the eggs, stirring gently. Stand the bowl in a saucepan of simmering water and stir constantly until the custard thickens. Allow to cool for 30 minutes. Stir in the Cointreau or maraschino, if used, and pour into
Before serving, whip the double cream, pile it on to each custard cup and put half a cherry on top.
©1980 The Estate of Elizabeth Ayrton