Custard Sauce

Sauce Duchesse

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Milk
  • Β½ Cupful of Powdered White Sugar
  • 3 Eggs
  • A Teaspoonful of Vanilla

Method

Set the milk to boil. Beat the eggs and sugar to a thick cream, very light, then stir them into the boiling milk. Stir over the fire till the Sauce begins to thicken, and no longer. If you stir too long the Sauce will curdle. Take it from the fire, add the Vanilla and serve cold.