Custard Sauce

Ingredients

• I dessertspoonful cornflour
• 1^ gills milk
• 8 eggs
• 1 oz, ca.stor sugar
• Vanilla essence

Method

1. 1

   Mix one dessertspoonful of cornflour with half a gill of milk, place it on the fire, add half-ounce of butter, and stir till boiling; then add a gill of boiling milk, one ounce of castor sugar and a few drops of vanilla essence.

2. 2

   Let it boil for a few minutes, then stir in eight yolks of eggs; continue to stir until the eggs begin to set, and use as required.

3. 3

   The sauce must on no account be allowed to boil when once the egg yolks have been added.

4. 4

   A little sherry or Marsala wine may be added instead of the vanilla essence if liked.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 24. The excerpt below is the record exactly as published.

custard sauce round the souffle. 1 12. CUSTARD SAUCE. I dessertspoonful cornflour (B. and P.^s patent) 1^ gills milk 8 eggs 1 oz, ca.stor sugar Vanilla essence

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