A pint and a half of rich milk, a cup and a half of granulated sugar,
the fourth of a vanilla bean. Put the milk and vanilla bean cut small
into a double boiler over the fire. Melt the sugar without water in a
spider, stirring constantly until it is all dissolved and the syrup is a
rich golden brown. Do not let it get too dark or it will be bitter. When
the milk is at the boiling point stir in half the boiling syrup--if put
in too fast the milk will boil over. Let it cook until the sugar (if it
hardened as it touched the milk) dissolves. Have four eggs beaten very
light in a bowl, pour the milk over them, add a little salt, and if
vanilla bean is not used for flavoring, stir in extract of vanilla to
taste. Rinse a mould with cold water, pour the custard into it and set
it in a pan of hot water in the oven, bake from twenty to twenty-five
minutes and test with a knife. If it comes out clean it is done. Add
boiling water to the remainder of the syrup and let it cook gently until
it is the consistency of thick cream. Flavor with vanilla. Serve very
cold.