Rich Boiled Custard


  • Cream, 1 quart
  • sugar, 4 oz.
  • Yolks of eggs, 8.


Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard like the preceding one.