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Caramel Cream

Put a breakfast cupful of moist sugar into a sugar-boiling pan, hold it over a slow fire, stir it gently, and when it is a dark-brown, pour it onto the bottom of a charlotte-mould and let it cool. Beat six or eight eggs in a basin with three or more yolks, add one quart of milk, and beat again. Then add one pound of caster-sugar and a little lemon-peel. Ten minutes later, pass the liquid through a sieve into the mould with the caramel, having previously buttered the mould round the sides. Place the mould in a stewpan on a trivet, pour round some hot water so that it will reach to half the height of the mould, let the water boil up, and then draw the stewpan back, or if heated on a gas-stove (which is best) turn low, so that the liquid will preserve the same degree of heat without boiling. Cover the stewpan, place hot ashes on its lid, and let the preparation poach for at least an hour, allowing the cream to cool in the water. When time to serve, turn it out onto a dish, and garnish round with sweet biscuits and crystallized fruits, angelica, or what fancy may suggest.