Boiled Custard I Recipes
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
Boiled Custard is a traditional holiday drink that is enjoyed in the South every Christmas. Cheap and easy to prepare, this is a family favorite!
Provided by Michelle Minnaar
Categories Drink
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Once it has cooled to a suitable temperature, it is ready to drink.
- For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!
Nutrition Facts : ServingSize A cupful, Calories 653 calories, Sugar 36.2 g, Sodium 95 mg, Fat 52.6 g, SaturatedFat 31.7 g, TransFat 1.5 g, Carbohydrate 36.4 g, Fiber 0 g, Protein 10.6 g, Cholesterol 377.2 mg
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.
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 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
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.
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