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!
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