Rich Custards.
One quart of cream.
The yolks of six eggs.
Six ounces of powdered white sugar.
A small pinch of salt.
Two tablespoonfuls of brandy.
One spoonful of peach water.
Half a tablespoonful of lemon brandy.
An ounce of blanched almonds, pounded to a paste.
Mix the cream with the sugar, and the yolks of the eggs well beaten, scald them together in a tin pail in boiling water, stirring all the time, until sufficiently thick. When cool, add the other ingredients, and pour into custard cups.