Custard Sauce For Sweet Puddings Or Tarts
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📝 Description
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🥘 Ingredients
1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's custard sauce this week, and I must say, it was a delightful journey back in time. I found that the sauce thickened beautifully with just egg and sugar, no cornstarch in sight. The brandy added a lovely warmth, but it was the nutmeg that truly surprised me—the fresh, fragrant grated nutmeg was a delightful touch that elevated the whole dish. I used an old nutmeg grater I inherited from my grandmother, and it added a wonderful nostalgia to the process. This custard sauce would be perfect for a weeknight cook looking to elevate a simple tart or pudding. I served it over a humble apple tart, and it transformed the humble dessert into something special. The recipe is straightforward and budget-friendly, making it an excellent addition to any frugal foodie's repertoire. Next time, I'll try it with cream instead of milk, but for now, I'm happy to have discovered this vintage gem.
