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, 0 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."