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Custard

Ingredients.

Four Yolks of Egg and one White.

Half a pint of Milk.

A tablespoonful of Brandy.

One ounce of Loaf Sugar.

Flavouring to taste, Vanilla and Lemon-peel.

Put the yolks of four eggs and the white of one into a basin and mix them well together with a wooden spoon, stir in the milk and strain it all into a milk saucepan or a jug, add the sugar; stand the jug (if you use one) in a saucepan of boiling water and stir the custard over the fire until it thickens, but mind it does not boil or your custard will curdle and be spoilt. Take it off the fire, stir in the brandy and flavouring, a few drops of vanilla or any other essence you like. When the custard is cold pour it into custard glasses with a little grated nutmeg on the top, and it is ready for table. If you flavour with lemon-peel it must be put into the milk before the custard is cooked and taken out before serving.