Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Custard Sauce.

• 1 pint of milk.
• 2 eggs, beaten very light.
• ½ wineglass of brandy.
• 1 cup powdered sugar, stirred into the eggs.
• Nutmeg to taste.
• 1 teaspoonful vanilla.

Heat the milk to boiling, and add by degrees to the beaten eggs and sugar; put in the nutmeg, and set within a saucepan of boiling water. Stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, within a pan of boiling water.

Pour over the pudding when it comes from the mould.