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!
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.
GRANDMOTHER'S BOILED CUSTARD
This recipe has been in our family for at least 4 generations and is an absolute 'must' at Thanksgiving and Christmas. It's so sinfully rich that you'll want to serve small amounts in stemmed goblets. It's also a fab base for eggnog during the holidays and for banana pudding all year long! The secret is to be patient and pay close attention so that it doesn't overcook.
Provided by highcotton
Categories Beverages
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.5, Fat 5.7, SaturatedFat 2.6, Cholesterol 115.5, Sodium 89.7, Carbohydrate 25.8, Sugar 25.4, Protein 6.3
EASY EGG CUSTARD
Categories Milk/Cream Dairy Egg Dessert Bake Vegetarian Cookie Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
OLD FASHION SOUTHERN BOILED CUSTARD
I have had this recipe for years. I make it every Christmas and give it to my neighbors as gifts. It is always a big hit. I use a candy thermometer to help judge when milk is scalded and when the custard is done.
Provided by Patsy A.
Categories Beverages
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 4
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.
SOUTHERN BOILED CUSTARD
Make and share this Southern Boiled Custard recipe from Food.com.
Provided by CaramelPie
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.7, Fat 6.5, SaturatedFat 3, Cholesterol 118, Sodium 83.9, Carbohydrate 30.8, Sugar 31.7, Protein 7.1
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