VANILLA CUSTARD SAUCE, to serve with Puddings

Ingredients

• 1/2 pint milk
• 2 eggs
• 2 oz sugar
• 10 drops of essence of vanilla

Instructions

1. Beat the eggs, sweeten the milk;
2. stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c.
3. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce _one way_ until it thickens; but do not allow it to boil, or it will instantly curdle.
4. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding.
5. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served.