Custard Sauce for Puddings

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


Make as above and when it has finished boiling immediately stir in 2 egg yolks. Beat well and do not allow to boil again. This is a very much better sauce than any packet custard.