A German Custard Pudding Sauce
A German Custard Pudding Sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic custard made from a milk and cream mix flavoured with lemon zest, cinnamon and vanilla that's thickened with egg yolks and flour, cooked and frothed with a blender. The full recipe is presented here and I hope you enjoy this classic British version of: A German Custard Pudding Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesDessert RecipesMilk RecipesBritish Recipes
This is a traditional British recipe redacted from Eliza Acton's 1845 volume
Modern Cookery, the first classic Victorian cookbook.
Original Recipe
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 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.
Modern Redaction
Ingredients:
150ml milk
150ml single cream
2 thin strips of lemon zest
1/2 stick of cinnamon
1/2 vanilla pod, split lengthways
45g white sugar
2 egg yolks
1/2 tsp plain flour
generous pinch of salt
Method:
Combine the milk, cream, lemon zest and cinnamon in a saucepan with the vanilla and sugar. Heat gently to a simmer then and cook for a few minutes to allow the flavours to infuse then take off the heat and strain into a bowl.
In another bowl, beat together the egg yolks and flour until smooth. Beat in about two ladlefuls of the hot cream mixture then pour this egg mixture into a remaining cream mix and beat to combine (add the salt at this point). Turn this into a saucepan and heat gently until thickened (do not allow to boil or it will split).
Take off the heat and use a stick blender to beat in air to froth the mixture up. Serve warm.
Find more Eliza Acton Recipes Here and more Traditional Victorian Recipes Here.