A Finer Baked Custard

Instructions

1. Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, and six ounces of loaf sugar.
2. Stir these boiling, but very gradually, to the well-beaten yolks of ten fresh eggs, and the whites of four.
3. Strain the mixture, and add to it half a pint of good cream.
4. Let it cool, and then flavour it with a few spoonsful of brandy, or a little ratifia.
5. Finish and bake it by the directions given for the common custard above; or pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes.