Custard Sauce from The Times Cookery Book by Katie Stewart
Custard sauce is served with many hot puddings and pies. This is an economical recipe but, nevertheless, a very nice one. Measure 2–3 tablespoons of the milk into a small basin, add the cornflour...
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Ingredients
- 1 oz (25 g) castor sugar
- 1 egg
- few drops vanilla essence
- ½ pint (3 dl) milk
- 2 level tablespoons cornflour
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