German Custard Pudding-Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

half a pint of new milk or of milk and cream mixed ↝ Milk, NFS [Milk, reduced fat]
a very thin strip or two of fresh lemon-rind ↝ Lemon, raw [Citrus fruits]
a bit of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half an inch of a vanilla bean ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
an ounce and a half or two ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the well-beaten yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a knife-end-full (about half a teaspoonful) of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a grain or two of salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of cold milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Boil very gently together the milk mixture, lemon-rind, cinnamon, vanilla bean, and sugar, until the milk is strongly flavored.
Strain the milk mixture.
Pour the strained milk, by slow degrees, to the well-beaten egg yolks, which should be smoothly mixed with flour, salt, and cold milk.
Stir the mixture very quickly as the milk is added.
Put the sauce again into the stewpan.
Whisk or stir the sauce rapidly until it thickens and looks creamy.
Do not place the sauce directly on the fire; hold it over the heat when thickening.

Original Text

A GERMAN CUSTARD PUDDING-SAUCE.

Boil very gently together half a pint of new milk or of milk and cream mixed, a very thin strip or two of fresh lemon-rind, a bit of cinnamon, half an inch of a vanilla bean, and an ounce and a half or two ounces of sugar, until the milk is strongly flavoured; then strain, and pour it, by slow degrees, to the well-beaten yolks of three eggs, smoothly mixed with a knife-end-full (about half a teaspoonful) of flour, a grain or two of salt, and a tablespoonful of cold milk; and stir these very quickly round as the milk is added. Put the sauce again into the stewpan, and whisk or stir it rapidly until it thickens, and looks creamy. It must not be placed upon the fire, but should be held over it, when this is done. The Germans mill their sauces to a froth; but they may be whisked with almost equally good effect, though a small mill for the purpose—formed like a chocolate mill—may be had at a very trifling cost.

Notes

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