Custard Cream

Ingredients

• 2 cups Heavy cream (Originally '1 seer' of hard dairy cream. Converted to approx 2 cups.)
• 1/2 cup Granulated sugar (Originally '0.25 ratal' (approx 4 oz).)
• 1 cup Whole milk (Originally '1 pasher' fresh milk.)
• 8 large Egg yolks (Use fresh yolks.)
• 1 piece Lemon peel (Peel of 1 whole lemon, avoiding the white pith.)
• 1 inch Cinnamon stick

Instructions

1. 1In a bowl, beat the egg yolks thoroughly using a fork until smooth.
2. 2In a saucepan, combine the milk, sugar, lemon peel, and cinnamon stick. Place over medium heat and bring to a boil. Let it bubble twice, then remove from heat.
3. 3Strain the hot milk mixture through a clean cloth or fine mesh sieve into a clean saucepan to remove the peel and cinnamon. Add the beaten egg yolks and the heavy cream to the strained milk and mix thoroughly.
4. 4Place the mixture over very low heat (originally 'embers'). Cook gently, stirring constantly, until the mixture thickens into a custard consistency. Do not let it boil rapidly or the eggs may curdle.
5. 5Remove from heat and pour into a ceramic or glass bowl. Stir continuously with a spoon until the custard cools down (this prevents a skin from forming). Once cool, pour into serving glasses or cups.