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Eclair Custard

1 ounce sugar 1½ gills milk ½ ounce ground almonds 2 eggs (yolks) ½ ounce corn flour Grated lemon rind Mix the corn flour with a half gill cold water to a smooth paste. Boil remainder of milk and add to mixture. Returning to saucepan, stir till it becomes thick, then add almonds and lemon rind. Use cold.