Custard Sauce Recipe
- 8 cups milk
- 2 cups sugar
- 6 eggs, beaten
- 2 tablespoons vanilla extract
- 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.
1/4 cup: 155 calories, 5g fat (2g saturated fat), 73mg cholesterol, 64mg sodium, 24g carbohydrate (23g sugars, 0g fiber), 5g protein
Reviews for Custard Sauce
"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."