Custard Sauce for Sweet Puddings or Tarts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 fruit tarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Put the milk in a very clean saucepan, and let it boil.
  2. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug.
  3. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle.
  4. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top.
  5. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes.
Original Text
CUSTARD SAUCE FOR SWEET PUDDINGS OR TARTS. 404. INGREDIENTS.—1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy. Mode.—Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes. Average cost, 6d. per pint. Sufficient, this quantity, for 2 fruit tarts, or 1 pudding.
Notes
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