Canary Cream Recipe

Instructions

1. Put a pint of milk into a saucepan with a little sugar and the grated rind of half a lemon.
2. When boiling, pour it upon the beaten yolks of 3 eggs.
3. Return it to the stewpan, and stir it over a slow fire till the eggs thicken, and be very careful that it does not curdle.
4. When cool, stir in a small glass of sherry or brandy to flavor it, and serve in custard glasses.
5. Time, twenty minutes.