CUSTARD SAUCE

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Custard Sauce image

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.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 8-1/2 cups.

Number Of Ingredients 4

8 cups milk
2 cups sugar
6 eggs, beaten
2 tablespoons vanilla extract

Steps:

  • 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.

Nutrition Facts :

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