Custard No 2 Recipe

Take one pint of cream, boil in it a few laurel-leaves, a stick of

cinnamon, and the rind of a lemon; when nearly cold, add the yolks of

seven eggs, well beaten, and six ounces of lump sugar; let it nearly

boil; keep stirring it all the while, and till nearly cold, and add a

little brandy.

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