Custard Sauce. No. 1. German.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
some sugar ↝ Sugar, NFS [Sugars and honey]
vanilla-pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
6 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (6)

Boil milk, sugar, and vanilla-pod together.
Beat 6 yolks of egg.
Gradually beat the hot milk into the beaten egg yolks.
When all are mixed, pour all back into the saucepan.
Put in the bain-marie and beat again for a long time.
Pass it through a sieve.

Original Text

Custard Sauce. No. 1. German. (Miss Schuster. 1885.)
1 pt. of milk, some sugar, and vanilla-pod are boiled
together; 6 yolks of egg have been beaten up, into them gradu-
ally beat the hot milk, &c.
When all are mixed pour all back into the saucepan and put
in the bain-marie, and beat again for a long time, then pass it
through a sieve.

Notes

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