1 (10 ounce) can condensed cream of mushroom soup
1/2 cup butter
2 cups milk
1/4 cup white sugar
4 egg yolks
1 teaspoon salt
1 pinch ground black pepper
1/2 cup water
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine soup, butter and milk. Bring to a boil; reduce heat to low; cover and simmer for 15 to 20 minutes.
Meanwhile, whisk together 1/4 cup sugar, egg yolks, and salt. Stir in pepper and water. Bring to a boil; reduce heat to low; simmer for 5 to 10 minutes, or until mixture thickens. Stir in vanilla.
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