Custard Sauce for Puddings

Ingredients

• ^ pint of milk
• ‘•i eggs
• 1 tablespoonful cattor sugar
• 1 teaspoonful cornflour (B. and P.^s pateait)
• Flavouring

Method

1. 1

   Boil half pint of milk, mix the cornflour with a little cold milk, and add to the boiling milk; beat up two yolks of eggs in a basin, add a heaped up tablespoonful of castor sugar, add some flavouring essence if liked, stir the boiling milk gradually on to the eggs, return into the stew-pan, and stir over a gentle fire until the custard is formed.

2. 2

   It must not on any account be allowed to boil.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 20. The excerpt below is the record exactly as published.

CUSTARD SAUCE FOR PUDDINGS. ^ pint of milk ‘•i eggs 1 tablespoonful cattor sugar 1 teaspoonful cornflour (B. and P.^s pateait) Flavouring

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