From a quart of rich milk or cream take half a pint, and put it into a small saucepan, with a vanilla bean, and a stick of the best Ceylon cinnamon, broken in pieces. Cover the saucepan closely, and let it boil till the milk is highly flavoured with the vanilla and cinnamon. Then strain it, take out the vanilla bean, wipe it, and put it away, as it will do for the same purpose a second time. Mix the flavoured milk with the other pint and a half, and let it get quite cold. Beat very light the yolks only of twelve eggs, and stir them into the milk alternately with a quarter of a pound, or more, of powdered white sugar. Put this custard mixture into a tin pan, set it in a Dutch oven or something similar, Dour round the pan some boiling water, enough to reach halfway up its sides, and bake the custard ten minutes. Instead of vanilla, you may flavour the custard by boiling, in the half pint of milk, a handful of bitter almonds or peach kernels, blanched and broken in half, and stirring into the custard when it has done baking, but is still hot, a wine glass of rose water.
As rose water loses most of its taste by cooking, it is best, tvhen practicable, to add it after the article is taken from the fire. In the mean time let another mixture be prepared as follows. Sift half a pound of fine flour, cut up half a pound of fresh butter in a pint of rich milk, and set it on a stove or near the fire till the butter is soft but not melted. Then stir it well and take it off. Beat eight whole eggs very light, and stir them gradually into the milk and butter, in turn with the flour. Take care to have this batter very smooth, and quite free from lumps. Having beaten and stirred it thoroughly, put it in equal portions into deep pattypans with plain unscolloped sides, filling them but little more than half, so as to allow space for the cakes to rise in baking. The pattypans must be previously buttered, When the mixture is in, sprinkle powdered loaf-sugar over the top of each. Set them immediately into a brisk oven, and bake them about a quarter of an hour, or twenty minutes, They must be well browned. When done, take them out, and open in the side of each (while quite hot) a slit or cut, large enough to admit a portion of the custard that has been made for them. Put in with a spoon as much of this custard as will amply fill the cavity or hollow in the middle of each cake. Then close the slit nicely, by pinching and smoothing it with your thumb and finger, and set the cakes to cool. They should be eaten fresh. In summer they will not keep till next day unless they are set on ice. If properly made, they will be found delicious.