Foamy Sauce is a traditional Scottish recipe for a classic Victorian whisked egg custard and sherry sauce that's typically served with Christmas pudding or any rich steamed pudding. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Foamy Sauce.
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Here is a recipe that I found in the Good Fare Christmas pamphlet published in Edinburgh in 1958 that contains a number of Scottish Christmas and Hogmanay recipes.
In essence, this is a classic Victorian recipe from Scotland for a sauce that is intended to be served with the Christmas plum pudding. It's an excellent accompaniment to Mis Black's Plum Pudding.
Ingredients:
3 eggs
2 tbsp sugar
pinch of salt
1 tsp vanilla extract
a few grains of nutmeg
550ml milk
120ml dry sherry
Method:
Pour the milk into the top of a bain-marie (double boiler) set over a pan of simmering water. Bring the milk to scalding point (where small bubbles rise around the rim of the pan).
Lightly beat 2 whole eggs and 1 egg yolk in a bowl then mix in 1 tbsp of the sugar. Gradually stir in some of the scalded milk to temper, then pour the egg mixture back into the remaining milk and cook over simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Take off the heat and set aside until completely cold. Add the salt to the left-over egg white and beat until stiff. Add the remaining sugar, a little at a time, beating well to combine after each addition.
Gradually fold the custard sauce into the beaten egg white, then fold in the vanilla, nutmeg and the cherry. Chill thoroughly.
Just before serving, beat the mixture until foamy.
