The addition of almonds and brandy to a boiled custard makes a delicious sauce for sponge puddings, pies and slewed fruit.
2 egg yolks
1 tablespoon castor sugar a pinch of salt
10 fl. oz. milk
1 oz. almonds, blanched and ground
2 teaspoons brandy or
1 teaspoon vanilla essence
In a mixing bowl beat the egg yolks lightly. Beat in the sugar and salt. Put the milk into a saucepan and bring slowly to the boil. Remove from the heat, wait for the milk to go off the boil and pour on to the eggs slowly, stirring all the time.
Return the custard to the pan and cook over a low heat or, preferably, over simmering water until it begins to thicken. Do not let it boil. Stir in the almonds.
Strain the custard. Add the brandy a few drops at a time. Serve warm.