Custard Sauce

Ingredients

• 1 pint milk
• 1/2 tablespoonful cornstarch
• yolks 2 eggs
• 1/2 cup sugar
• 1/2 teaspoonful salt
• 2 tablespoonsful thickened milk
• 1 teaspoonful butter
• 1/2 teaspoonful vanilla

Method

1. 1

   Scald milk in double boiler.

2. 2

   Dissolve cornstarch and add to milk; cook about 10 minutes.

3. 3

   Beat yolks slightly, add sugar, salt, dilute with thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened.

4. 4

   Remove from fire, add butter and vanilla.

5. 5

   Beat well and cool quickly.

6. 6

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.

CUSTARD SAUCE Scald 1 pint milk in double boiler. Dissolve ^ tablespoonful cornstarch and add to milk; cook about 10 minutes. Beat yolks 2 eggs slightly, add ^ cup sugar, Yz teaspoonful salt, dilute 2 table- spoonsful thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened. Remove from fire, add 1 teaspoonful butter and Yz teaspoonful vanilla.

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