Vanilla Custard Sauce
Recipe: Vanilla Custard Sauce
Source: allrecipes.com
Serves: 24 (makes 8 cups, more or less)
Cook's Notes: We serve sweet holiday tamales for Christmas Eve dinner and for breakfast on Christmas Day, and due to a miscommunication at Mission Burrito, where we acquire the tamales, we received none of the wonderful sauce with which they usually smother the little darlings. So I made some yesterday, using this recipe, and it was so easy and good that I decided I needed to post it here for future reference. There are few things I like more than vanilla sauce. I altered the original recipe slightly -- it called for two cups of sugar, which seemed excessive. And don't forget, this is a custard sauce, so don't boil it. It can be stored in the fridge for several days and gently reheated -- or it's probably good cold, too.
Ingredients:
8 cups milk (whole; or I used 2 cups heavy cream and 6 of non-fat, which is what I had on hand)
1 cup sugar
6 eggs, thoroughly whisked in a glass bowl
2 T. vanilla
Method:
Heat milk and sugar in a 3 qt. or larger saucepan until sugar is dissolved and milk is hot. Whisk into eggs, then pour back into saucepan and heat to 160 degrees or until the mixture coats a spoon. Remove from heat and stir in the vanilla. Serve hot, at room temperature, or chilled, store in the refrigerator.
~.~
Source: allrecipes.com
Serves: 24 (makes 8 cups, more or less)
Cook's Notes: We serve sweet holiday tamales for Christmas Eve dinner and for breakfast on Christmas Day, and due to a miscommunication at Mission Burrito, where we acquire the tamales, we received none of the wonderful sauce with which they usually smother the little darlings. So I made some yesterday, using this recipe, and it was so easy and good that I decided I needed to post it here for future reference. There are few things I like more than vanilla sauce. I altered the original recipe slightly -- it called for two cups of sugar, which seemed excessive. And don't forget, this is a custard sauce, so don't boil it. It can be stored in the fridge for several days and gently reheated -- or it's probably good cold, too.
Ingredients:
8 cups milk (whole; or I used 2 cups heavy cream and 6 of non-fat, which is what I had on hand)
1 cup sugar
6 eggs, thoroughly whisked in a glass bowl
2 T. vanilla
Method:
Heat milk and sugar in a 3 qt. or larger saucepan until sugar is dissolved and milk is hot. Whisk into eggs, then pour back into saucepan and heat to 160 degrees or until the mixture coats a spoon. Remove from heat and stir in the vanilla. Serve hot, at room temperature, or chilled, store in the refrigerator.
~.~