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.

Allrecipes Member

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
21
Yield:
21 servings
Advertisement

Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

144 calories; protein 4.9g; carbohydrates 23.7g; fat 3.3g; cholesterol 60.6mg; sodium 58.2mg. Full Nutrition
Advertisement

Reviews (14)

Rating: 5 stars
07/29/2007
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 slowly to the eggs stirring constantly with a whisk. Returned it to my pan and put it on med. heat. Was stirring constantly and it was taking forever so upped the temperature slightly. My thermometer read over 160 before the custard coated the back of the spoon but it is a really cheap thermometer. Wasn't sure if the coating on the back of the spoon was suppose to be thin or thick but removed it when it coated thinly. The custard did thicken with sitting but was still pourable and absolutely delicious on our stuffed french toast. I added this one to my recipe box! Read More
(23)
Rating: 4 stars
07/12/2011
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 perfect over fresh, unsweetened berries. Hubs said this reminded him of the same dessert he used to enjoy in one of his favorite restaurants years ago. Very nice sauce making for a simply beautiful and delicious dessert. Read More
(18)
Rating: 5 stars
11/07/2011
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 much sauce for our use. This was lovely, creamy, delicate and delicious. This is a definite keeper. Thanks so much for sharing. UPDATE I served this over crepes and sprinkled with fresh raspberries. DELICIOUS! Read More
(9)
Advertisement
Rating: 5 stars
11/04/2011
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 had made it and in the frig! I made 1/2 a batch, which made plenty for my family of 6. While everyone loved it, my hubby said it was okay. He's not much on custards or custard stating things. So he said he could tolerate it, if I put it on something with a lot of spice like a deep pumpkin bread or spice cake. I really liked doing this sauce and followed it to a T, Thank you candy thermometer! Just one, it will save your recipe. Especially if your not expected at making sauces with eggs. Trust me, you need to pay attention to what your doing in this recipe...it's very important to follow the authors directions. But it is rather simple to make. Big thanks! Read More
(7)
Rating: 3 stars
08/17/2009
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! Read More
(5)
Rating: 5 stars
01/02/2012
Excellent! I used it for "Beignets" found on this site. Delicious! Read More
(3)
Advertisement
Rating: 5 stars
05/01/2009
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 it would have turned out perfect. I didn't have any real vanilla (I only had the imitation ) so I used the same amount of Bailey's Irish Cream as I would have for the vanilla. It was DELICIOUS and I used it for crepes! Thank you so much for this! Read More
(3)
Rating: 4 stars
03/29/2008
I added 1 cup of instant rice and my kids love it Read More
(3)
Rating: 5 stars
12/28/2010
Love this recipe! I did alter it slightly, using only 1 cup of sugar, but the consistency was perfect, and the flavor just right. Read More
(3)