Stir into a quart of milk, while boiling, the beaten yelks of six eggs.
Beat the whites of the eggs with three table-spoonsful of powdered white
sugar, if the custards are liked very sweet--if not, a less quantity
will answer. Stir in the whites of the eggs a minute after the yelks
have set, so as to be thick. Season the custard with essence of lemon or
rosewater--stir it till it becomes thick and lumpy, then turn it into
cups.