Recipes > Sauces & Spreads > Dessert Sauces > Custard Sauces > Boiled Custard Sauce

Boiled Custard Sauce


  • yolks of 2 eggs
  • 1 cupful of milk
  • 2 tablespoonfuls of sugar
  • 1/4 teaspoonful of vanilla


Beat the yolks and sugar to a cream; pour over them the scalded milk; return to the fire to cook the eggs, but let it only slightly thicken; remove; add the flavoring and beat with a wire whip to make it light and foamy. When served with plum pudding add rum or brandy to flavor it. Almonds chopped fine improve it for hot puddings.


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The Century Cook Book (1901).

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