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Custard Sauce Recipe

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This recipe has been in the family for generations. I'm not surprised at its popularity, because it can be used in a variety of ways. We especially like it served over pound cake and gingerbread or simply topped with fresh strawberries.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 21 servings

Ingredients

  • 8 cups milk
  • 2 cups sugar
  • 6 eggs, beaten
  • 2 tablespoons vanilla extract

Nutritional Facts

1 serving (1/4 cup) equals 155 calories, 5 g fat (2 g saturated fat), 73 mg cholesterol, 64 mg sodium, 24 g carbohydrate, 0 fiber, 5 g protein.

Directions

  1. In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon.
  2. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake. Yield: about 8-1/2 cups.
Originally published as Custard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p100

Nutritional Facts

1 serving (1/4 cup) equals 155 calories, 5 g fat (2 g saturated fat), 73 mg cholesterol, 64 mg sodium, 24 g carbohydrate, 0 fiber, 5 g protein.

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