I hate to have to give such a bad review, but this sauce just isn't a good recipe. First of all, it's super thin. Watery even. I followed the directions to a T, even used whole milk, but when I let the sauce cool, even overnight, it never thickened and was like pouring milk on my gingerbread. Secondly, it was too sweet. On the gingerbread it helped, since gingerbread isn't that sweet. But just tasting it with a spoon, it was soo sugery. Thirdly, adding the vanilla after cooking, it didn't blend in at all. It just sat on top of the custard in little pools of brown and refused to mix in. It should be added with the milk during heating. I was so disappointed with how this turned out. I was able to salvage it the next day with a few extra egg yolks and some corn starch. Then it was delicious! But by then it was a completely different recipe. So I suggest you look elsewhere if you want a thick, creamy custard sauce. Try one that only uses egg yolks, as a true custard should. Also, you need to bring the milk up to a higher temperature before mixing some with the eggs. Following this recipe's instructions, the milk was barely luke warm when the sugar dissolved and I added some to the eggs. Other recipes state that the milk must be very hot when you mix it into the eggs. I'm not sure which thing contributed most to the failure of this sauce, but a complete failure it was.
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I hate to have to give such a bad review, but this sauce just isn't a good recipe. First of...