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Custard Sauce

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
    about 8-1/2 cups


  • 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.

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Average Rating:
  • Beth
    Nov 22, 2018

    This DOES not thicken at 160 degrees. Will not. Went back and looked at other recipes and they used cornstarch. Same amounts of the other ingredients. Went back and added the cornstarch. This recipe is not complete.

  • ronh
    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.