Half a pint of thin cream or new milk, a little loaf-sugar, a small bit of laurel-leaf, a very little cinnamon, and a small quantity of lemon-peel. Put it on the fire, and let it boil; then let it stand till it is cold, when add the yolks of five eggs; strain through a sieve, butter small moulds, put the custard into them, steam twenty minutes. Serve with either a wine or custard-sauce.

Baked Custard Pudding

Make the custard with eight yolks of eggs, half a pint of cream or new milk, half a lemon-peel grated, two spoonfuls of orange-flower water, and two ounces of sugar. Boil the milk and add the eggs when cold; then strain; line a pudding-dish with tart paste, placing some round the edge; put in the custard, and bake till set; or line a mould with biscuit paste, fill it with flour, and bake it. When done, take out the flour, fill it with the custard, and put it again in the oven till the custard is set and brown at the top.

Sago Custard Puddings

Take a spoonful and a half of sago, and put it into a saucepan with as much water as will cover it, a drop of cinnamon, three blades of mace, and some lemon-peel, and set it on to boil. When you find it clear and thoroughly done, add to it half a pint of new milk, and keep stirring it over the fire. When it becomes thick take it off, remove the seasoning, beat the yolks of four and the white of one egg well up with half a pint of cream; sweeten to taste; then take the milk and sago boiling hot, and mix well with the cream and eggs. Put it into small moulds, and bake or steam for ten minutes. Tapioca may be done in the same way.

Ground Rice Custard Puddings

Boil a pint of new milk with a bay-leaf, two or three bitter almonds, and some brown sugar, for a quarter of an hour; take two ounces of ground rice and stir it in by degrees while the milk is boiling until thick; let it boil a few minutes longer; dip your cups in cold water, pour the mixture into them, turn them out just before serving. They are best eaten cold, with the following sauce: -

Take about half a pint of milk or cream, a little whole cinnamon, some lemon-peel, a bay-leaf, and enough brown sugar to sweeten it. Boil it a quarter of an hour, and when cold add to it three yolks of eggs. Put it on the fire again, but do not let it boil. Two minutes before you take it off thicken with a little ground rice, with the addition of a glass of madeira or sherry. This is a good sauce for all puddings that require one.

Lemon Custard Puddings

Take the yolks of six eggs and the whites of three, the rinds of two lemons grated and the juice of one, half a pound of powdered sugar, two Naples biscuits grated, and a small glass of brandy. Beat all well together, add a pint of good cream and two ounces of fresh butter. Butter small moulds, put in the pudding, and bake half an hour in a quick oven. This is a very good recipe.