Custard Sauce.
1 pint of milk.
2 eggs, beaten very light.
½ wineglass of brandy.
1 cup powdered sugar, stirred into the eggs.
Nutmeg to taste.
1 teaspoonful vanilla.
Heat the milk to boiling, and add by degrees to the beaten eggs and sugar; put in the nutmeg, and set within a saucepan of boiling water. Stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, within a pan of boiling water.
Pour over the pudding when it comes from the mould.