Cream Bain-Marie-Molded

Put into a bright copper pan two spoonfuls of powdered sugar, stir it on a slow fire until it becomes a fine yellow color, then pour it into the bottom of a low charlotte mold and let get cold. Break seven or eight eggs in a bowl with five or six yolks; beat them up for two minutes, then dilute with a quart of milk, adding ten ounces of powdered sugar and a little lemon peel. Ten minutes later strain it twice through a sieve. Butter the sides of the mold, pour the preparation in, place it in a saucepan on a small trivet and pour hot water around to reach up to half the height of the mold, then bring to a boil; remove the saucepan to a slower fire, and cover it over; place some hot cinders on the saucepan lid and let poach for one hour at least without allowing the water to boil. Remove the saucepan and let the cream get partly cold before taking it from the water, then unmold on a dish.