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!

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!

I added 1 cup of instant rice and my kids love it

Totally yum. Exactly what I was looking for. Very easy.

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!