Custard Sauce

Ingredients

• a pint of milk
• two eggs
• sugar

Method

1. 1

   Mix milk and sugar, heat gently, and stir in beaten eggs until thickened but not boiling.

2. 2

   Serve in a tureen or glass dish.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 339. The excerpt below is the record exactly as published.

two eggs slightly beaten. Put this into a saucepan and stir it gently till it thickens, but it must not boil. Serve it in a tureen or a glass dish, and, just before serving, add a little sugar and a table-spoonful of brandy, and grate a little nutmeg over the top. This sauce is good with fruit tarts as well as sweet puddings. Time, about ten minutes to thicken. Fruit Sauces. — Boil fruit (almost any kind may be used) with a little water until it is quite soft. Rub it with the back of a wooden spoon through a fine sieve. Sweeten to taste, make it hot, and pour the sauce over the boiled or steamed puddings. Hard Sauce (for puddings). — Cream 6 ozs. of butter until light and white as possible ; then stir in gradually the same weight of finely pulverized white sugar. It looks very inviting made up into the shape of a little pyramid thickly strewn with grated nutmeg. In addition, you may use at pleasure vanilla or any other seasoning you prefer. Meringue Sauce. — Boil three table- spoonfuls of sugar in a little water until it reaches the soft ball stage (see Candy). Pour this syrup slowly on to the well-beaten whites of three eggs, beating constantly. Continue the beating for two minutes over a moderate fire. Add a little lemon- juice, orange-juice, or currant jelly. Serve with sweet puddings or souffles. Orange Cream Sauce (for pud- dings and sweet dishes). — Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for half an hour. Strain the liquid, add 2 ozs. of loaf sugar and the juice of a. St. Michael’s orange, and boil quickly for two minutes. When nearly cold, mix it with half a pint of thick cream and a table-spoonful of rum, and serve. Custard Sauce (for sweet pud- Orange Sauce (for sweet puddings), dings).— Mix a pint of milk, sweetened — Rub three or four large lumps of 301 Peach Liqueur Sauce PUDDINGS, ETC. Almond Pudding sugar

Cook this with the app: pantry check, scaling, and the assistant.