Whisk half a dozen eggs until they are very light, and add carefully a pint of milk and two spoonfuls of flour. Place in a double saucepan - or in a large bowl immersed in a saucepan of water - with a quarter of a pound of sugar, and stir till the custard becomes moderately thick, adding gradually two ounces of butter, two ounces of crushed macaroon biscuits, the grated rind of a small lemon, and a wineglassful of rum. When nearly done stir in a spoonful of essence of vanilla.

This is served cold in custard cups, and is sometimes made into little tarts with puff paste.