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Custard Sauce for Sweet Puddings

Mix a pint of milk, sweetened and flavoured, with two eggs lightly beaten. Put this into a saucepan and stir it gently till it thickens, but it must not boil. Pour it in a tureen or a glass dish, and, just before serving, add a little sugar and a table-spoonful of brandy, and grate a little nutmeg over the top. This sauce is good with fruit tarts as well as sweet puddings. Time, about ten minutes to thicken. Sufficient for a moderate-sized pudding. Probable cost, 4d., exclusive of the brandy.