Vanilla Custard Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • ¾ pint milk
  • ½ teaspoon vanilla extract
  • 4 tablespoons

Method

Simmer milk for 5 minutes; stir in vanilla extract. Combine sugar, egg yolks and salt, and beat until fluffy and lemon-coloured. Pour a little of the hot milk into the egg and sugar mixture; blend well, and then stir into the hot milk. Heat slowly in the top of a double saucepan, stirring constantly,