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Meopham Cream

Put a quarter of a pound of sifted sugar into a saucepan with a table-spoonful of water, stir with a wooden spoon over the fire until it is a clear syrup thick enough to coat a mould, then pour it in and turn slowly round and round until the mould is coated all over. Break three eggs into a basin, beat well, add a pint and a half of boiling milk gradually with four ounces of castor sugar. Put this into the mould, together with two and a half ounces of sweet almonds, blanched and chopped. Cover the top with buttered paper, stand the mould in a tin of boiling water which reaches nearly to the top, and cook in a sharp oven for twenty-five minutes. A table-spoonful of chartreuse added to the custard is a great improvement. Probable cost, 1s. 3d.