Custard Sauce for Sweet Puddings or Tarts

Ingredients

• 1 pint milk
• 2 eggs
• 3 oz pounded sugar
• 1 tablespoonful brandy

Instructions

1. Put the milk in a very clean saucepan, and let it boil.
2. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug.
3. Place the jug in a saucepan of boiling water;
4. keep stirring well until it thickens, but do not allow it to boil, or it will curdle.
5. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top.
6. 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.