Custard or Bain-Marie Cream

Break five whole eggs in a vessel, add three yolks, six ounces of sugar (powdered), grated lemon and orange peel and a grain of salt. Dilute with two gills of milk and two gills of cream, beat up the preparation, strain it several times through a sieve, then pour it into a souffle pan (Fig. 182) or simply into a china pie dish (Fig. 183). Stand this vessel in a pan containing boiling water and push it in a slack oven to bake. Take it out after forty-five or fifty minutes. As soon as the cream is firm take it out and leave cool. Just when ready to serve unmold it on a cold dish, and dress over the top some whipped cream flavored with lemon.

Another way.-Have one pint of milk and one pint of raw cream, six eggs and eight yolks, half a pound of powdered sugar, one grain of salt and either some orange-flower water, zests or vanilla. Dilute with the milk and cream and strain through a sieve; put this preparation into a buttered mold in a saucepan with boiling water reaching to half its height; push it into a slack oven and when the cream is firm to the touch unmold it on a dish.