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My review
Custard Sauce
Lou Tippett
"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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Ingredients
15 m servingsOriginal recipe yields 21 servings
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- US
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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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Most helpful positive review
7/29/2007
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 slow...
Most helpful critical review
8/16/2009
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!
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7/29/2007
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 slow...
7/10/2011
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 perf...
11/2/2011
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 ...
11/4/2011
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 h...
8/16/2009
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!
12/26/2010
Love this recipe! I did alter it slightly, using only 1 cup of sugar, but the consistency was perfect, and the flavor just right.
4/28/2009
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 i...