Sweeten a quart of thin cream, or good milk, with pounded loaf sugar; boil it with a bit of cinnamon, and half the peel of a lemon; strain it, and when a little cooled, mix it gradually with the well-beaten yolks of ten eggs; stir it over a slow fire till it be pretty thick, pour it into a basin, and add a table-spoonful of rose water, and one of brandy; keep stirring it every now and then till cold, and then put it into glasses, cups, or a dish. It may be made the day before it is used.
Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and the yolks of five eggs, well beaten; when the milk tastes of the seasoning, sweeten it enough for the whole; pour it into the cream, stirring it well; then give the custard a simmer till of a proper thickness. Do not let it boil; stir the whole time one way; then season with a large spoonful of peach water, and two tea-spoonfuls of brandy, or a little ratafia. If you wish your custards to be extremely rich, put no milk, but a quart of cream.
Take six eggs, leave out the whites; mix your eggs and sugar together with some rose water; then boil a pint of cream, and put in the eggs (the cream must not boil after the eggs have been put in). Stir them to prevent them from curdling.
Blanch and pound fine, with half a gill of rose water, six ounces of sweet, and half an ounce of bitter almonds; boil a pint of milk, as in Baked Custard sweeten it with two ounces and a half of sugar; rub the almonds through a fine sieve, with a pint of cream; strain the milk to the yolks of eight eggs, and the whites of three well-beaten; stir it over a fire till it is of a good thickness; take it off the fire, and stir it till nearly cold, to prevent ils curdling. N. B. - The above may be baked in cups, or in a dish, with a rim of puff paste put round.
Take thirty fine apples, and pierce out the cores of ten of them which are of an equal size; pare and trim them neatly, and boil them in six ounces of sugar till pretty firm. Peel and cut the remaining apples very small, and put them into the above sirup; shred the rind of an orange, and mix with them; stir the whole constantly to prevent their sticking to the pan; when sufficiently done rub the marmalade through a horse-hair sieve. Prepare the crust as before mentioned, but dress the sides a little higher; mix two spoonfuls of apricot marmalade with that of your apples, and then put four spoonfuls of it into the custard; place the whole apples, (having put apricot marmalade in the place of the cores), and then add the remainder of the apple marmalade, taking care not to cover the apples with it. Finish as above. At the instant of serving it mask it with apple jelly, apricot or quince marmalade, cherry juice or verjuice. Garnish the top of each apple with a cherry or verjuice-berry. Serve this hot or cold.
Cut twenty fine apricots in half, take out the stones; toss up twelve apricots in four ounces of powder-sugar and place them in a cream according to the directions for apple custard; bake and glaze as therein directed. Put a glass of water and a quarter of a pound of powder-sugar with the rest of the fruit into a preserving-pan; when the sirup is properly reduced, take the skin from the apricots and arrange them in the custard; garnish each half apricot with a kernel, and when ready to serve, pour the sirup on it. Serve hot or cold.