Custard Sauce
Ingredients
- 1 pint sweet milk
- butter size of a walnut
- 1 well-beaten egg or the yolks of 2 eggs
- 1 teaspoonful of vanilla or almond extract
Directions
Melt the butter in the milk, stirring thoroughly. Let cool. Stir this gradually into the egg. Heat over a slow fire until the custard thickens. Sweeten to taste. Remove from the fire and stir until the sugar is dissolved. Serve with corn-starch or blancmange. Very nice poured over fresh berries in the absence of cream.