Sauce (Custard), for Tarts and Puddings

Instructions

1. Stir two well-beaten eggs into a jug of hot milk -- 1 pint of milk -- with 2 spoonfuls of pounded sugar; sweeten to taste. Add a spoonful of brandy.
2. Set the jug in a saucepan of boiling water and stir till the consistency of thick cream. Care must be taken not to let it boil.
3. Serve over puddings, or hand it round in a sauce-boat.