Classic Custard Sauce
|Milk||8 Cup (128 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , beaten|
|Vanilla extract||2 Tablespoon|
In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved.
Remove from the heat.
Stir 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.
Serve over gingerbread or pound cake.