Custard Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Boil the milk and sugar together.
  2. Beat the yolks thoroughly, and pour the milk over them.
  3. Strain and return to the saucepan, stirring until it thickens.
  4. Do not let it boil.
  5. Add a little vanilla.
Original Text
Custard Sauce ¹⁄₂ pint milk (or cream) 2 table-spoons powdered sugar Yolks of 2 eggs Vanilla Boil the milk and sugar together. Beat the yolks thoroughly, and pour the milk over them. Strain and return to the saucepan, stirring until it thickens. Do not let it boil. Add a little vanilla.
Notes
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