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Orange Custard in Cups

Crack in a bowl two fresh eggs, add the yolks of two others, with three ounces sugar, six drops vanilla essence; thoroughly mix with a whisk for two minutes. Pour in one pint milk and three gills cream, adding the grated rind and juice of a juicy orange, and sharply whisk until well thickened. Press the preparation through a cheesecloth into six cups, place the cups in a pan and pour water in up to half the height of the cups. Set in a moderate oven for twenty-five minutes, remove and serve when cold.