A German Custard Pudding-Sauce


Boil very gently together half a pint of new milk or of milk and cream mixed, a very thin strip or two of fresh lemon-rind, a bit of cinnamon, half an inch of a vanilla bean, and an ounce and a half or two ounces of sugar, until the milk is strongly flavoured; then strain, and pour it, by slow degrees, to the well-beaten yolks of three eggs, smoothly mixed with a knife-end-full (about half a teaspoonful) of flour, a grain or two of salt, and a tablespoonful of cold milk; and stir these very quickly round as the milk is added. Put the sauce again into the stewpan, and whisk or stir it rapidly until it thickens, and looks creamy. It must not be placed upon the fire, but should be held over it, when this is done. The Germans mill their sauces to a froth; but they may be whisked with almost equally good effect, though a small mill for the purpose—formed like a chocolate mill—may be had at a very trifling cost.