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
PERFECT BOILED CUSTARD
Truly perfect. Perfect for trifles, perfect with fresh fruit, perfect with caramel sauce, perfect on its own.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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
BOILED CUSTARD
Steps:
- Crack eggs in top of double boiler; beat, add milk. In another bowl combine sugar and flour, add this to egg-milk mixture.
- Place on top of double boiler, stirring frequently. Cook till it coats spoon.
- Remove from heat and add vanilla. Stir often while cooling to keep skin off top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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BOILED CUSTARD - AN OLD FASHIONED RECIPE | GREEDY GOURMET
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Reviews 1Category DrinkCuisine AmericanTotal Time 20 mins
- 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.
- Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
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