Ingredients:
5 whole eggs in a vessel
3 yolks
6 ounces of sugar (powdered)
grated lemon and orange peel
a grain of salt
2 gills of milk
2 gills of cream

Preparation:

1. Break five whole eggs in a vessel, add three yolks, six ounces of sugar (powdered), grated lemon and orange peel and a grain of salt. Dilute with two gills of milk and two gills of cream, beat up the preparation, strain it several times through a sieve, then pour it into a soufflé pan or simply into a china pie dish.
2. Stand this vessel in a pan containing boiling water and push it in a slack oven to bake. Take it out after forty-five or fifty minutes.
3. As soon as the cream is firm take it out and leave cool. Just when ready to serve unmold it on a cold dish, and dress over the top some whipped cream flavored with lemon.

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