1219 | Crême à la Vanille Sauce.
—Boil one pint of cold milk in a saucepan; put three egg yolks into a small vessel with two ounces of powdered sugar, one ounce of flour, and a piece of vanilla-bean one inch long. Beat well together with a wire whip for two minutes. Pour this into the boiling milk. Stir again briskly with the whip until it boils once more; remove from the fire, and add half a gill of maraschino. Beat again for one minute, and pour the cream nicely over the cake before sending to the table.