Custard in a Dish

Break four whole eggs in a tinned basin; add six ounces of powdered sugar; flavor either with vanilla, lemon or orange peel or else orange flower water or coffee, according to taste; whip into this one pint of boiling milk, into which has been infused the vanilla, lemon or orange peel or else coffee beans; strain all through a fine sieve, and with this preparation fill a china pie dish (Fig. 183); put it into a sautoir with a little boiling water on the bottom, and let cook in a slow oven from forty to fifty minutes; as soon as the custard is firm take it from the sautoir and leave stand to cool. When serving, a bed of whipped cream may be placed on top, flavored the same as the custard, and decorate it through a cornet.