This custard sauce is incredibly creamy and makes a wonderful addition to any holiday table. You can add the sauce to just about anything. Shoot, I saw my grandpa put it over his turkey and stuffing before! Whatever floats your boat.
Check out what my pals over at Mennonite Girls Can Cook had to say about this recipe:
As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids and keeping up the calcium! I like to think that some Mennonite family brought the original recipe (which I’ve altered to make it less fattening) from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now and we want to eat together, I place the baked waffles in the oven ( 175F) right on the rack, to keep warm and crispy until they are all done.
The strainer idea is a good piece of advice. It worked out rather well for me as I was dealing with some lumps in my custard sauce. Just keep straining until they are all out.
Ingredients
2 1/2 cups TruMoo milk, divided
4 Tbsp flour
2 Tbsp. Domino sugar
1/8 tsp. vanilla powder or 1 tsp. vanilla extract
2 egg yolks
Instructions
In a small pot, heat 2 cups milk until it begins to boil. (med heat)
While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Pour this custard sauce over sweet breads, cinnamon rolls, or anything that you’d like to sweeten up a bit.
Thank you to Mennonite Girls Can Cook for this great recipe.
