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Cream with Orange

Place the thinly-pared rind of an orange in a saucepan with one pint of milk and set it over the fire until it boils, then move it to the side and let it simmer for ten minutes. Put five tablespoonfuls of caster-sugar in a basin with the yolks of four or five eggs and beat them well; then, while still beating, pour in gradually the boiling milk. Strain the whole through a fine hair-sieve, fill small cups with it and stand them in a pan with boiling water to three-fourths their height. Remove the cups from the water, leave them until slightly cooled, then stand them on ice until wanted for serving.