Velvet Cream Recipe

Instructions

1. Put a pint and a quarter of milk into a saucepan with a quarter of a pound of loaf sugar, the thin rind of half a lemon, and an inch of stick cinnamon.
2. Let it simmer till pleasantly flavored.
3. Put 2 dessertspoonfuls of Oswego into a basin, and mix with it 4 well-beaten eggs.
4. Strain the milk when it is cool into the eggs, and stir the custard over the fire till it begins to thicken, but it must not boil.
5. Stir it off the fire till it is almost cold, add a few drops of vanilla essence, and pour it into a glass dish over sponge cakes or ratafias soaked in sherry and covered with jam.
6. Let it stand in a cool situation three or four hours before serving.
7. Time, about twenty minutes to simmer the milk with the flavoring.