Custard for Profiteroles, Pastry, &c


Put into a stewpan one ounce of fine flour, one raw yolk of egg, two ounces of butter, one ounce of castor sugar, and one and a half gills of cold milk; stir these over the fire till the mixture boils, then flavour with a few drops of vanilla, mix into it one tablespoonful of whipped cream, and use.