Best 6 Boiled Custard I Recipes

SOUTHERN BOILED CUSTARD

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.

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.

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.

BOILED CUSTARD

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.

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.

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.