Vanilla Custard Sauce

Preparation info
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By Robert Carrier

Published 1965

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


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,