- Five eggs, the four yolks and one whole one
- One gill of cream [1/2 cup], one half-pint of milk,
- One ounce of sifted sugar,
- One quarter of a pound of lump sugar,
- Moisten the lump sugar with cold water
- Boil to a light golden color
- Pour into a mold.
- Beat the eggs, cream, sugar and milk together
- When the caramel is set, then pour in custard
- Tie down with foolscap paper and
- Steam very gently for an hour and a half
- When cooked it should be buried in ice until required for use.