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Cream with Burnt Sugar

Put two tablespoonfuls of sugar into a small saucepan with one tablespoonful of water, and stir it over the fire until slightly browned. Put five tablespoonfuls of caster-sugar into a saucepan with one pint of milk and the burnt sugar, flavoring to taste with rose-water or orange-water. Stir the milk over the fire and boil for about ten minutes, then move it to the side of the fire, beat the yolks of four eggs, and stir them gradually into the above mixture. Strain the mixture through a fine hair-sieve and fill some small cups with it; stand them in a stewpan filled with hot water to a depth of three-parts their height, and leave them at the side of the fire until the cream is thick. Take the cups out of the stewpan, sprinkle caster-sugar over them, and when slightly cooled, stand them on ice. In half an hour's time, they will be ready for serving.