Custard Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of creating a traditional custard of milk and eggs flavoured with sugar and brandy for uses with puddings. The full recipe is presented here and I hope you enjoy this classic British version of: Custard Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CUSTARD SAUCE FOR SWEET PUDDINGS OR TARTS.
404. INGREDIENTS.—1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy.
Mode.—Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes.
Average cost, 6d. per pint.
Sufficient, this quantity, for 2 fruit tarts, or 1 pudding.
Bring the milk to a boil in a very clean saucepan. Meanwhile, beat together the eggs and sugar in a heat-proof bowl. Take the milk off the heat then pour a little into the eggs, whisking all the time, to temper them. Pour the resultant egg mixture into the milk.
Whisk thoroughly to combine then pour the mixture into a bain-marie (double boiler) over boiling water. Continue stirring the custard constantly until the mixture thickens (but do not allow to boil, or it will curdle). Once thick enough for your tastes turn the custard into a warmed tureen and stir in the brandy.
