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


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

Nutritional Facts

1/4 cup: 155 calories, 5g fat (2g saturated fat), 73mg cholesterol, 64mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 5g protein.


  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

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ronh User ID: 208584 236862
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."

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