Throw into a pint and a half of new milk, the very thin rind of a fresh lemon, and let it infuse for half an hour, then simmer them together for a few minutes, and add four ounces and a half of white sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with them another half-pint of new milk, stir the boiling milk quickly to them, take out the lemon-peel, and turn the custard into a deep jug; set this over the fire in a pan of boiling water, and keep the custard stirred gently, but without ceasing, until it begins to thicken; then move the spoon rather more quickly, making it always touch the bottom of the jug, until the mixture is brought to the point of boiling, when it must be instantly taken from the fire, or it will curdle in a moment. Pour it into a bowl, and keep it stirred until nearly cold, then add to it by degrees a wineglassful of good brandy, and two ounces of blanched almonds, cut into spikes; or omit these, at pleasure. A few bitter ones, bruised, can be boiled in the milk in lieu of lemon-peel, when their flavour is preferred.
New milk, 1 quart; rind of 1 lemon; sugar, 4 1/2 ozs.; yolks of eggs, 14; salt, 1/4 saltspoonful.
Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them: thicken the custard like the preceding one.
Cream, 1 quart; sugar, 4 ozs.; yolks of eggs, 8.
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; add the smallest pinch of salt, and thicken the custard as usual. When nearly cold, flavour it with a glass and a half of no-yeau, maraschino, or cuirasseau; add the sliced almonds or not, at pleasure.
Yolks of eggs, 12; cream, 1 1/2 pint; sugar, 3 ozs.; little salt; noyeau maraschino, or cuirasseau, 1 1/2 wineglassful.
Boil in a pint of clear currant-juice ten ounces of sugar for three minutes, take off the scum, and pour the boiling juice on eight well-beaten eggs; thicken the custard in a jug set into a pan of water, pour it out, stir it till nearly cold, then add to it carefully, and by degrees, half a pint of rich cream, and last of all two tablespoonsful of strained lemon-juice. When the currants are very ripe, omit one ounce of the sugar.
Currant-juice, 1 pint; sugar, 10 ozs.: 3 minutes. Eggs, 8; cream, 1/2 pint; lemon-juice, 2 tablespoonsful.
Add to a pint of apple-juice prepared as for jelly, a tablespoonful of strained lemon-juice, and from four to six ounces of sugar according to the acidity of the fruit; stir these boiling, quickly, and in small portions, to eight well-beaten eggs, and thicken the custard in a jug placed in a pan of boiling water, in the usual manner. A large proportion of lemon-juice and a high flavouring of the rind can be given when approved. For quince custards, which if well made are excellent, observe the same directions as for the apple, but omit the lemon-juice. As we have before observed, all custards are much finer when made with the yolks only of the eggs, of which the number must be increased nearly half, when this is done.
Prepared apple-juice (see page 305), 1 pint; lemon-juice, 1 table-spoonful; sugar, 4 to 6 ozs.; eggs, 8. Quince custards, same proportions, but no lemon-juice.
In making lemon-creams the apple-juice may be substituted very advantageously for water, without varying the receipt in other respects.