SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
AUNT MARTHA'S MICROWAVE BOILED CUSTARD
Make and share this Aunt Martha's Microwave Boiled Custard recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
- Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
- Cook 1 more minute.
- Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
- Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
- If you make it too thick, you can always thin it down with milk.
Nutrition Facts : Calories 111.7, Fat 2, SaturatedFat 0.8, Cholesterol 67.4, Sodium 7.5, Carbohydrate 22.5, Fiber 0.1, Sugar 20.5, Protein 1.5
BOILED CUSTARD
This recipe is my mother's. Someone in one of my groups wanted a boiled custard recipe and in going thru her recipes I found one in her own writing. She loved boiled custard at Christmas in one of her pretty crystal glasses topped with real whipped cream. As you can see, this is a very old recipe and I was so glad to find it. ...
Provided by Donna Brown
Categories Non-Alcoholic Drinks
Number Of Ingredients 5
Steps:
- 1. Heat in top of double boiler 1 qt. sweet milk. Slightly beat 4 whole eggs. Add to the eggs 1/2 cup sugar, 1/8 tsp. salt. Beat eggs again & spoon a little hot milk into the eggs and stir well then add the eggs to hot milk stirring constantly until mixture thickens enough to coat a spoon. Remove from heat and place in a pan of cold water stirring constantly for a minute or two. Add 1 teaspoon vanilla & continue to cool. If custard has a tendancy to curdle, beat with egg beater until smooth again. NOTE: She only used whole milk, not 2%, etc. Also, place the pan you cooked it in in the cold water, don't pour mixture into cold water.
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.
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- Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
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