Custard sauce 1 [3 eggs or 6 egg yolks] [basic recipe- step-by-step method] from The Good Housekeeping Cook Book (page 551) by Dorothy B. Marsh

  • eggs
  • milk
  • Serves : 2 c

  • EYB Comments

    Can substitute evaporated milk for milk, and almond flavoring for vanilla flavoring. See recipe for variation.

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

Accompaniments: Baked apples [Basic recipe- step-by-step method]; Baked pear halves; Date-and-nut dessert squares; Fruited wine jelly; Lemon jelly [basic recipe- step-by-step method]; Snow pudding [lemon sponge] [basic recipe- step-by-step method]; English trifle

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.

Notes about this recipe

  • Eat Your Books

    Can substitute evaporated milk for milk, and almond flavoring for vanilla flavoring. See recipe for variation.

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