CUSTARD SAUCE

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

one pint of milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cold milk ↝ Milk, NFS [Milk, reduced fat]
two tea-spoonfuls of corn-flour ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
A little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few drops of vanilla ↝ Vanilla extract [Spices and Herbs]

Instructions (3)

Place one pint of milk on the fire till it gets hot, on the point of boiling.
Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk.
A little cream is an improvement to this sauce, and a few drops of vanilla.

Original Text

CUSTARD SAUCE.

Place one pint of milk on the fire till it gets hot, on the point of boiling. Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk. A little cream is an improvement to this sauce, and a few drops of vanilla.

Notes

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