Post by Granny Smith on Aug 15, 2010 22:15:11 GMT -5
Custard Sauce
2 eggs
1/2 cup sugar (white, brown, or half & half)
2 cups milk
2 t. vanilla
In small saucepan, beat eggs with sugar. Beat in milk. Cook, over medium-low heat, stirring frequently (I stir continuously) until mixture thickens a little and will coat a spoon. Remove from heat and stir in vanilla.
Serve hot, warm, or cold over cake, sweet bread, bread pudding, fruit, or whatever strikes your fancy.
Store leftovers in refrigerator.
Makes about 3 cups.
2 eggs
1/2 cup sugar (white, brown, or half & half)
2 cups milk
2 t. vanilla
In small saucepan, beat eggs with sugar. Beat in milk. Cook, over medium-low heat, stirring frequently (I stir continuously) until mixture thickens a little and will coat a spoon. Remove from heat and stir in vanilla.
Serve hot, warm, or cold over cake, sweet bread, bread pudding, fruit, or whatever strikes your fancy.
Store leftovers in refrigerator.
Makes about 3 cups.