- 8 cups milk
- 2 cups sugar
- 6 eggs, beaten
- 2 tablespoons vanilla extract
- 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.
- 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
Reviews for Custard Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 7, 2015
"I made half the recipe. Followed instructions exactly. It never got "thick enough to coat a metal spoon". I cooked and stirred it for 45 minutes. I see the total time as listed at 15 minutes."