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."
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
2 quarts
- Serves:
- 8
ingredients
- 6 cups whole milk
- 6 large eggs
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons pure vanilla extract
directions
- 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.
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Reviews
-
Simply delicious! Now in our family, in middle Tennessee, we've always had boiled custard at Christmas and/or Thanksgiving. But since our mother passed in 2015, no one is taking the time to make it. I am the main baker in our family and I always make a sour cream poundcake, homemade fudge, and a banana bread or two, but I've never made boiled custard. I knew not to use a recipe that added cornstarch or flour, that is a no-no. This recipe was perfect. I didn't know how easy boiled custard was to make! Now that I do, I'll be making it a lot. Thank you so much for this recipe!
