Family Recipe Friday: Custard Sauce (For Puddings or Tarts)

This is perhaps something that might go down well with the Christmas Pudding. (The recipe comes from my great-grandmother's 1909 publication of 'Mrs Beeton's Every-Day Cookery' - see this post for more information about the book.)

CUSTARD SAUCE (For Puddings or Tarts).
INGREDIENTS.- 1pint of milk, 2 eggs, 3 ozs. of castor sugar, 1 tablespoonful of brandy, bay-leaf if liked.

METHOD.- Boil the milk and bay-leaf, add the sugar, and cool slightly. Beat the eggs well, pour the milk on to them, and strain into a jug. Have ready a saucepan of boiling water, in which to place the jug, keep stirring until the mixture thickens, but do not allow it to boil, or it will curdle. Stir in the brandy, and serve.

TIME. - 25 to 30 minutes. AVERAGE COST, 6d to 7d.

[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]

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Category: Mrs Beeton's Cookery Books

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Our elderly English neighbor states that she now uses vanilla pudding mix served warm as her custard/hard sauce. I imagine a little brandy will work nicely in that too. :-)
Theresa (Tangled Trees)

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