Fannies Homemade Boiled Custard Recipes

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SOUTHERN BOILED CUSTARD



Southern Boiled Custard image

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

1 quart whole milk
5 eggs
1 cup white sugar
1 teaspoon vanilla extract

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

BOILED CUSTARD



Boiled Custard image

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

500ml (2 cups) double cream
500ml (2 cups) whole milk
10ml (2 tsp) vanilla paste or extract
125ml (1/2 cup) granulated sugar
5 large egg yolks
[optional] whipped cream

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

FANNIE'S HOMEMADE BOILED CUSTARD



Fannie's Homemade Boiled Custard image

This recipe was handed down by my great grandmother...for those of you who dont know what it is .......it is alot like egg nog, Big Moma always had gallons like 3 or 4 made up for Christmas, we always had alot of family in at Christmas so it took alot.....that was the one thing i looked forward to at Christmas ......She has been dead for 33 years now and i miss her dearly....but when Christmas rolls around and the boiled custard comes out.....i always think of her.....and the fun we had in the kitchen when i was little...she was a great cook, great grandmother and i miss her bunches.....

Provided by sweethonesty24 Flem

Categories     Beverages

Time 50m

Yield 1/2 gallon (little more)

Number Of Ingredients 8

8 egg yolks (save the egg whites)
1 3/4 cups sugar (bakin splenda can be substituted to make a little more sugar friendly for those who need too)
1 1/2 tablespoons vanilla
1/2 gallon milk (maybe a little more)
3 tablespoons flour
1/2 cup water
2 cups boiling water
8 egg whites

Steps:

  • Beat you egg yolks till well mixed.
  • add your sugar.
  • add your vanilla.
  • add about 2 cups of your milk mix well.
  • Put your mixture into a double boiler and fill up to the line with milk mix well.
  • when you custard gets hot and starts to boil take your 3 tbls. of flour and water mix together no lumps then add the mixture to the custard alittle at a time this is where you decide how thick you want your custard -- should be thick, stick to the back of a spoon but not like pudding, you should be able to drink it from a glass -- i usually use all of it but when it starts stickin to the back of my spoon when i dip it into the custard i remove it from the heat -- once you remove it let it cool off before putting it in the fridge to chill --
  • this step is optional, some donet like the egg whites in their custard but i prefer mine that way you dont have to add them if you dont want too -- but if you choose to try it --
  • beat your egg whites till stiff -- then pour your boiling water over the egg whites and stir the whites around in the hot water this will cook them slightly -- now take a big spoon with sloths and dip the egg whites out of the water draining well and if your not sure if you will like the egg whites put them into a bowl -- when the custard is chilled -- pour you a glass and add a tbl. or so to your glass push the whites down into the custard -- then enjoy -- if you decide you like the egg whites then just add em to the whole batch of custard when you put it in you pitcher or whatever you decide to put it in -- at christmas its really pretty in a punch bowl -- .

Nutrition Facts : Calories 6553.3, Fat 209.2, SaturatedFat 112.4, Cholesterol 3567.4, Sodium 2935.1, Carbohydrate 934.7, Fiber 1.3, Sugar 709.5, Protein 229.3

BOILED CUSTARD



Boiled Custard image

Categories     Pastry

Yield makes 2 1/2 cups

Number Of Ingredients 6

2 cups whole milk
6 tablespoons sugar
1 tablespoon cornstarch or 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1/2 teaspoon vanilla extract

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.

PERFECT BOILED CUSTARD



Perfect Boiled Custard image

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

2 eggs
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla extract

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.

SOUTHERN BOILED CUSTARD



Southern Boiled Custard image

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 Allrecipes Member

Categories     Drinks

Yield 8

Number Of Ingredients 4

1 quart whole milk
5 eggs
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.n
  • 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.n
  • Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.n

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

CUSTARD, BOILED RECIPE



Custard, Boiled Recipe image

Provided by Bettye

Number Of Ingredients 5

1 qt. milk
6 eggs, beaten slightly
1/2 c. sugar
1/8 t. salt
1 t. vanilla

Steps:

  • Scald the milk in a heavy pan or double boiler. Beat eggs slightly and add to the milk. Add sugar and salt. Cook until custard just starts to thicken. It will coat a clean silver spoon when done. Do not overcook! Remove from heat and stir in vanilla.

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Top Asked Questions

What is the best way to make an egg custard?
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.
What is the best ever boiled custard sweetened with?
Best Ever Boiled Custard can be sweetened with honey, Rapadura, Sucanat or raw sugar – all four options are given in the recipe below. What is the difference? Rapadura, is a whole food varying in color from batch to batch.
How do you make a thick custard sauce?
In a double boiler or heavy boiler, heat 1 qt of the milk to scalding - just before boiling. Beat egg yolks and Sucanat, Rapadura, honey or raw sugar thoroughly. Stir in the flour then add the remaining milk. Cook stirring constantly until the custard thickens and coats the spoon.
Can You boil custard without a Le Creuset?
In cooking the boiled custard, there was no problem with the custard sticking during cooking. If you don’t have Le Creuset, don’t worry, you could also use a double boiler or a heavy boiler. Whatever you choose to cook this Boiled Custard recipe in, you are gonna love it!

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