_Custard Sauce._
A dish that gets its character from milk and whole egg and two yolks.
contains dairycontains eggs
Ingredients
US
Metric
- 1 pint of milk
- 1 whole egg and two yolks
- 3 tablespoonfuls of sugar
- 1/2 saltspoonful of salt
- Flavor the same as used for pudding
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Beat the eggs, sugar, and salt together. Add the milk, and, putting the sauce in the double-boiler, set it on the fire. Stir all the time until the custard thickens. It will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire. Cool, and add the flavor.
Nutrition (estimated, per serving)
| Calories | 385 |
|---|---|
| Protein | 18.1 g |
| Fat | 20.4 g |
| Carbs | 32.4 g |
| Fiber | 0.0 g |
| Sodium | 1381 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States