Custard Pudding No 3 Recipe

Boil a pint of milk and a quarter of a pint of good cream; thicken with

flour and water perfectly smooth; break in the yolks of five eggs,

sweetened with powdered loaf sugar, the peel of a lemon grated, and half

a glass of brandy. Line the dish with good puff paste, and bake for half

an hour.

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