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Lemon Pudding

Place in a saucepan three ounces fresh butter, four ounces sugar, three egg yolks, the grated peel of a sound lemon and its juice as well, set the pan on the range and with spatula sharply stir for five minutes. Remove from the fire, lay on a table and briskly whisk it for one minute. Beat up the whites of the eggs to a stiff froth and gradually add them to the preparation with a half teaspoon vanilla essence, mix well with a skimmer. Lightly butter and sugar six individual pudding moulds, then fill them up with the preparation, place them on a tin, pour hot water in the pan up to half their height, set in the oven for twenty-five minutes, remove, unmould on a hot dish, pour a sweet cream sauce over them and serve.