Custard Sauce
Lou Tippett
Ingredients
15 m servings- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1214 Ratings
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This was the first time I have ever tried a custard sauce. Brought it down to seven servings. Heated the milk and sugar until just dissolved (the milk wasn't hot at all) and added all of it slow...
This was a little too sweet and not thick enough for my taste. Evene cutting it down to 7 servings, it still made an awful lot. Thanks!
This was the first time I have ever tried a custard sauce. Brought it down to seven servings. Heated the milk and sugar until just dissolved (the milk wasn't hot at all) and added all of it slow...
I backed off on the sugar just a bit and, for extra richness, I used half-and-half (light cream) rather than milk and egg yolks rather than the whole eggs. A little sweet on its own, it was perf...
I was looking for a sauce like my Danish grandmother used to make for gingerbread and other desserts. This fit the bill. I did reduce the amount because the recipe as written would make way too ...
Shame on mauigirl!! I have to blame someone on here for making me make this sauce. It was soo nice, light, not overly sweet and just darn right creamy. I was dipping in this sauce well after I h...
This was a little too sweet and not thick enough for my taste. Evene cutting it down to 7 servings, it still made an awful lot. Thanks!
Love this recipe! I did alter it slightly, using only 1 cup of sugar, but the consistency was perfect, and the flavor just right.
I love this recipe! It turns out not being too sweet and has a general smooth taste and texture. Mine was a little runny but that was because I used 2% milk. If I had had whole milk, I believe i...