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Baked California Pudding

Beat well three eggs with three-quarters of a pint of milk, sweeten to taste with sugar and flavor with a few drops of essence of almonds, add three-quarters of a wine-glassful of pale brandy; stir the preparation over the fire until it has become thickened, then move it off; put some small pieces of stale sponge-cake into a pie dish with an ounce and a half of thinly-shredded citron peel, pour the custard over it and leave it for half an hour. Then slightly warm six ounces of butter and beat it with an equal amount of fine sugar until frothy. Spread this mixture over the pudding and bake for an hour, and serve either hot or cold.