Boil very tender the rind of half a Seville orange, and beat it in
a mortar until it is very fine; put to it a spoonful of the best
brandy, the juice of a Seville orange, four ounces of loaf sugar,
and the yolk of four eggs. Beat them all together for ten minutes,
and then pour in by degrees a pint of boiling cream; beat them until
cold, then put them in custard cups, in a dish of hot water; let
them stand till they are set, then take them out and stick preserved
orange peel on the top; this forms a fine flavoured dish, and may be
served up hot or cold.