4339 Egg Custard Sauce

Name: Egg Custard Sauce (For Serving with Hot or Cold Stewed Fruits)
Cuisine: France
Ingredients: sugar; milk

For Serving with Hot or Cold Stewed Fruits

Preparation info

Appears in

Published 1903

This is prepared in the same way as Crème à l’Anglaise but using only 10 yolks per 1 litre (1¾ pt or 4½