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Ingredients
| 2% milk: 8 cups |
| granulated sugar: 2 cups |
| eggs: 6 (beaten) |
| vanilla extract: 2 Tbl |
Custard Sauce
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
min -
Servings
21 serving(s)
Tags
Directions
- 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 degrees F 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.