I pint of Milk.
3 oz. White Sugar.
Cinnamon, or 20 drops of Vanilla Essence.
Boil the milk in an enamelled saucepan, with the sugar and any flavouring you prefer (if vanilla essence, put it in when the custard is made); let the milk steep by the side of the fire till quite seasoned. Whisk the eggs well, bring the milk to a boiling point, then strain into a basin. When it has cooled a little, stir in the eggs. Strain this mixture into a jug; place this jug in a saucepan of boiling water over the fire; keep stirring the custard one way until it thickens, but on no account allow it to reach boiling point, or it will curdle and be full of lumps. Take it off the fire, stir in a wineglass of brandy (if liked). Time - half an hour to infuse lemon-peel, or flavouring; about ten minutes to stir the custard. Sufficient for eight glasses