SOUTHERN BOILED CUSTARD
My grandma Katherine made this every Christmas. As a child, I remember standing on a chair stirring for what seemed like hours. She stored hers in the used milk jugs and buried them in snow banks. The colder the better. It seems this is a Kentucky & Tennessee tradition. I add vanilla bean caviar for the glorious black specks...
Provided by Melissa Buchanan-Smith
Categories Non-Alcoholic Drinks
Time 40m
Number Of Ingredients 4
Steps:
- 1. Whisk 1/4 c sugar and egg yolks. Set aside. Note-bring eggs to room temperature.
- 2. Combine milk and remaining sugar in a heavy pan. Cook, stirring constantly over medium heat. Heat till milk is steamed. Do NOT boil.
- 3. Scoop out about a half cup of the hot milk mixture to add slowly to egg mixture.
- 4. Add egg mixture to pot of milk mixture stirring constantly until it begins to thicken. 20-30 minutes A whisk works best.
- 5. Remove from heat when it reaches 160 degrees and coats a spoon, and add vanilla. Extract plus paste or caviar of choice. Optional - A dash of nutmeg and cinnamon but not to much, after all if you wanted eggnog you could just buy it!
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