Best Boiled Custard I Recipes

SOUTHERN BOILED CUSTARD

Steps:

• Pour milk into a double boiler.
• Heat to boiling.
• Beat eggs, add sugar, and mix well.
• Add to milk and cook until thick enough for your tastes, stirring constantly.
• Add vanilla, stir well, and serve.

GRANDMOTHER'S BOILED CUSTARD

Steps:

• Break eggs into the top of a double-boiler and beat well with an electric mixer.
• Measure sugar and cornstarch into a small mixing bowl, stirring well to combine.
• Add sugar mixture, 4 cups of milk and pinch of salt to beaten eggs.
• Cook mixture over medium heat, stirring constantly; adjust heat if necessary so that water simmers constantly but does not reach a hard boil.
• Continue to cook, stirring constantly, until mixture turns an even, golden color and begins to thicken slightly (approximately 20 minutes).
• Remove top of double-boiler from heat immediately and stir in vanilla extract.
• Allow custard to cool slightly, and then check the consistency.
• If it is too thick, you may use as much as one additional cup of milk to thin it without compromising the texture or flavor (cold is fine-- no need to heat it first).
• If any solid'pips' have formed, pour custard through a mesh strainer to remove.
• (That sometimes happens if the heat gets a little too high. Won't hurt you, but they're not very appealing.) This may be served warm or cold, but we much prefer it chilled.

PERFECT BOILED CUSTARD

Steps:

• Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy.
• Combine sugar, flour, and salt; stirring well; gradually add to eggs, beating until thick.
• Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon.
• Stir in vanilla.
• Pour custard into serving bowl and chill.

AUNT JUNE'S BOILED CUSTARD

Steps:

• Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves. Discard the vanilla bean.
• Place the egg yolks in a medium bowl and whisk to mix. Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs. Whisk the egg mixture back into the pan with the remaining milk mixture.
• Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve, or for up to 3 days. Serve chilled.
• Sara's Swaps
• Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard. When the custard comes off the heat, stir in bourbon to taste and let cool. Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer. Add 1 cup heavy cream whipped to soft peaks and lightly sweetened. Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.

BOILED CUSTARD

Steps:

• Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.
• Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.
• Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.
• Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.
• From Gwen
• Don't be turned off by the term custard. This is delicious served cold.
• Note
• Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.

FANNIE'S HOMEMADE BOILED CUSTARD

Steps:

• Beat you egg yolks till well mixed.
• add your sugar.
• add your vanilla.
• add about 2 cups of your milk mix well.
• Put your mixture into a double boiler and fill up to the line with milk mix well.
• when you custard gets hot and starts to boil take your 3 tbls. of flour and water mix together no lumps then add the mixture to the custard alittle at a time this is where you decide how thick you want your custard -- should be thick, stick to the back of a spoon but not like pudding, you should be able to drink it from a glass -- i usually use all of it but when it starts stickin to the back of my spoon when i dip it into the custard i remove it from the heat -- once you remove it let it cool off before putting it in the fridge to chill --
• this step is optional, some donet like the egg whites in their custard but i prefer mine that way you dont have to add them if you dont want too -- but if you choose to try it --
• beat your egg whites till stiff -- then pour your boiling water over the egg whites and stir the whites around in the hot water this will cook them slightly -- now take a big spoon with sloths and dip the egg whites out of the water draining well and if your not sure if you will like the egg whites put them into a bowl -- when the custard is chilled -- pour you a glass and add a tbl. or so to your glass push the whites down into the custard -- then enjoy -- if you decide you like the egg whites then just add em to the whole batch of custard when you put it in you pitcher or whatever you decide to put it in -- at christmas its really pretty in a punch bowl -- .

OLD FASHION SOUTHERN BOILED CUSTARD

Steps:

• Rinse top of double boiler with hot water to keep milk from scorching. Scald whole milk (approx. 180°). Blend eggs and sugar in blender. Slowly add to scalded milk in top of double boiler stirring constantly. Cook until mixture thickens and coats spoon well (appox. 180º). Remove from heat. Add pure vanilla. Let cool a little then strain into containers. The straining is important to make sure there are no lumps in the custard.