Southern Boiled Custard Recipes

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BOILED CUSTARD



Boiled Custard image

My mom and I always enjoyed preparing this recipe together during the holidays.

Provided by Angela

Categories     Desserts     Custards and Pudding Recipes

Yield 12

Number Of Ingredients 4

5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt

Steps:

  • Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.
  • In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.1 g, Cholesterol 90.5 mg, Fat 5.3 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 95.9 mg, Sugar 41.1 g

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

SOUTHERN BOILED CUSTARD



Southern Boiled Custard image

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

1 quart whole milk
4 eggs
1 cup sugar
2 teaspoons vanilla

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



Old Fashion Southern Boiled Custard image

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

6 cups whole milk
6 large eggs
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract

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



SOUTHERN BOILED CUSTARD image

Categories     Egg

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.

SOUTHERN BOILED CUSTARD



Southern boiled custard image

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

4 c whole milk
5 large egg yolks
1/2 c white sugar
2 tsp vanilla extract

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!

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.

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Top Asked Questions

What's the best way to make boiled custard?
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.
When was boiled custard made in the south?
In the South, boiled custard is an age-old tradition typically made during the holiday season. Many historians agree that the dish goes as far back as 1607, when the first English boats arrived in Jamestown. Since then, this classic custard drink has been cooked in kitchens all over the South.
Is it bad to boil milk for custard?
Boiled milk is just bad, period. The key is to bring it to the brink of boiling point, then remove it. Afterwards comes the slow cook, constant stir part. So, delicious boiled custard is all about patience and timing.
How long do you cook custard in a double boiler?
Cook custard mixture in double boiler over low heat 25 minutes or until mixture is thickened and a candy thermometer registers 180°, stirring occasionally. (Do not boil.) Stir in vanilla. Serve warm or cold; sprinkle with nutmeg.

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