Cream with Lemon Peel in Pots

Fill eight small cream pots, half with cream and half with raw milk. Beat up in a bowl eight whole eggs and six more yolks, add five ounces of powdered sugar, a bit of grated lemon peel and a grain of salt; dilute slowly with the cream and milk; strain the liquid twice through a sieve and with it fill a dozen cream pots; place them in a flat saucepan with hot water reaching to half their height, and heat the water until it reaches boiling point. Then immediately remove the saucepan to a very slow fire so that the water only simmers twenty-five to thirty minutes while covered. Leave them in this until the cream becomes nearly cold, having withdrawn it from the fire. Wipe off the pots and dress them on a dish.