18^th Century: Custard Sauce

Gloriously flavoursome full-fat milk and cream and deep orange coloured egg yolks will give the flavour you need to make this a truly enjoyable sauce. Mace is excellent as a flavouring, a bay leaf added to it gives a more spiced flavour. When using cinnamon, the flavour is quite similar to using vanilla, I find, but vanilla – now commonly used – was never traditional.