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Cream Flavored with Lemon

Put the thinly-pared rind of a small lemon and one pint of milk into a saucepan, place it over a slow fire and boil for five minutes. Put five tablespoonfuls of caster-sugar into a basin with the yolks of four eggs and beat them well, then stir in gradually the boiling milk, taking out the lemon peel. Pour the cream into small cups, stand them in a stewpan with boiling water to half their height and let them simmer gently at the side of the fire for fifteen minutes. If the hot water comes above half of the cups it is apt to enter them and spoil the cream. Leave the cream until cold, then turn it out of the cups onto a dish, and serve.