BOILED CUSTARD

Boiled Custard image

Categories Pastry

Yield makes 2 1/2 cups

Number Of Ingredients 6

2 cups whole milk
6 tablespoons sugar
1 tablespoon cornstarch or 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1/2 teaspoon vanilla extract

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.