Custard sauce (Crème anglaise) from Joy of Cooking (Sixth edition 1975) (page 771) by Irma S. Rombauer and Marion Rombauer Becker

  • egg yolks
  • milk

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raised dumplings (Dampfnudeln); Banana cake Cockaigne; Prune or apricot soufflé or whip; Lemon gelatin; Orange gelatin; Pineapple gelatin; Mocha gelatin; Wine gelatin; Fruit whips; Marshmallow pudding; Charlotte Russe; Eggless crushed-fruit tapioca pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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