Cream the yolks and white well together with the castor sugar.
Add cream, milk, and flavouring.
Strain this custard into a greased pudding-basin, and steam very gently, until firm.
Let it get quite cold; then turn it out.
Cut into slices about one-third of an inch thick.
Stamp into round or fancy shapes.
Egg and cake-crumb them.
Fry in a frying-basket in hot fat.
Serve on a glass dish, and sprinkle with castor sugar.