The Queen’s Custard

Instructions

1. On the beaten and strained yolks of twelve new-laid eggs pour a pint and a half of boiling cream which has been sweetened, with three ounces of sugar.
2. Add the smallest pinch of salt, and thicken the custard as usual.
3. When nearly cold, flavour it with a glass and a half of noyau, maraschino, or cuirasseau, and add the sliced almonds or not, at pleasure.
4. Proportions: Yolks of eggs, 12; cream, 1-1/2 pint; sugar, 3 oz.; little salt; noyau, maraschino, or cuirasseau, 1-1/2 wineglassful.