Put your milk on the fire, and let it boil up--then remove it from the
fire, and let it cool. Beat for each quart of the milk, if liked rich,
the yelks and half the whites of six eggs, with three table-spoonsful of
rolled sugar--stir them into the milk when it is cool. If you wish to
have your custards very plain, four eggs to a quart of the milk is
sufficient. Season the custard with nutmeg or rosewater, and set it on
a few coals, and stir it constantly until it thickens, and becomes
scalding hot. Take it from the fire before it gets to boiling, and stir
it a few minutes, then turn it into the cups. Beat the reserved whites
of the eggs to a froth, and turn them on the top of the custards just
before they are to be eaten.