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Cream, Burnt

Boil a pint of milk in a saucepan, with a stick of cinnamon, and a little candied lemon-peel cut into small pieces. Let it remain by the side of the fire to draw out the flavour, then strain it, and pour it over the yolks of three or four eggs well beaten. Put the mixture on the fire, and simmer the custard gently until it thickens. Pour it into a dish; when cold, cover the surface with powdered loaf sugar, and brown with a salamander. Time, twenty minutes. Probable cost, 8d. Sufficient for a pint and a half of cream.