Boiled Custard (1)

Boil in a pint of milk, five minutes, lemon-peel, corianders, and cinnamon, a small quantity of each, half a dozen of hitter almonds, blanched and pounded, and four ounces of loaf sugar: mix it with a pint of cream, the yolks often eggs, and the whites of six, well-beaten; pass it through a hair sieve, stir it with a whisk over a slow fire till it begins to thicken, remove it from the fire, and continue to stir it till nearly cold; add two table-spoonfuls of brandy, fill the cups or glasses, and grate nutmeg over.

Boiled Custards (2)

Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a bay or laurel leaf, and a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over: when it boils, set it beside the fire, and simmer ten minutes; break the yolks of eight, and the whites of four eggs into a basin; beat them well; then pour in the milk a little at a time, stirring it as quick as possible to prevent the eggs curdling; set it on the fire again, and stir it well with a wooden spoon; let it have just one boil; pass it through a tamis, or fine sieve: when cold add a little brandy, or white wine, as may be most agreeable to the eater's palate. Serve up in glasses, or cups. Custards for baking are prepared as above, passed through a fine sieve; put them into cups; grate a little nutmeg over each: bake them about fifteen or twenty minutes.