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Almond Custard

Place in a saucepan over the fire a pint of new milk or cream, with a few lumps of sugar rubbed on the rind of a lemon, a piece of cinnamon, and four bitter almonds. Let it simmer gently for ten minutes. Blanch and pound two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs, well beaten. Stir the custard gently over a moderate fire until it thickens, but on no account allow it to boil; and pour into glasses. Probable cost, made with milk, 9d. Sufficient for six or seven glasses.