Best 5 Southern Boiled Custard Recipes
**Southern Boiled Custard: A Classic Dessert with a Rich History**
Indulge in the delightful Southern Boiled Custard, a timeless dessert with a rich history deeply rooted in Southern cuisine. This creamy, velvety custard boasts a symphony of flavors, earning its place as a beloved classic. Discover the simplicity and charm of this traditional recipe, passed down through generations. With just a few staple ingredients, you can create a dessert that evokes nostalgia and comfort. This article presents a collection of Southern Boiled Custard recipes, each offering unique variations and tips to elevate your custard-making skills. From the classic stovetop method to modern microwave and Instant Pot techniques, you'll find the perfect recipe to suit your preferences and kitchen setup. Prepare to be captivated by the smooth texture, rich custard flavor, and versatility of this Southern gem.
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
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
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
Categories Egg
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.
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!
Tips:
- Use fresh eggs. Fresh eggs will give your custard a richer flavor and a creamier texture.
- Use whole milk. Whole milk will also give your custard a richer flavor and a creamier texture. If you don't have whole milk, you can use 2% milk, but your custard will be less rich and creamy.
- Use pure vanilla extract. Pure vanilla extract will give your custard a more intense vanilla flavor. If you don't have pure vanilla extract, you can use vanilla bean paste or vanilla powder.
- Cook your custard slowly and carefully. Custard is a delicate dessert, so it's important to cook it slowly and carefully. If you cook it too quickly, it will curdle. Keep your heat low and stir your custard constantly until it thickens.
- Let your custard cool completely before serving. Custard is best served cold, so let it cool completely before you serve it. You can chill it in the refrigerator for at least 2 hours, or you can freeze it for up to 3 months.
Conclusion:
Southern Boiled Custard is a classic Southern dessert that is easy to make and always a hit with a crowd. It's perfect for any occasion, from a casual dinner party to a special holiday gathering. With its rich, creamy flavor and smooth texture, Southern Boiled Custard is sure to be a hit with everyone who tries it.
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