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Baked Custard

Beat the yolks of four fresh eggs at least twenty-five minutes, then add five ounces of pulverized white sugar; then stir into the sugar and eggs one quart of rich milk; when cold, one teaspoonful of rose water, or any extract preferred. Fill the custard cups and place in a stone pan half filled with water, little warm at first-not hot. Put the pan in a rather cool oven, gradually increase to a moderate heat. In about twenty minutes dip a teaspoon into one of the custards to see if it is firm.