Boiled Custard


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


servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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  1. 17 Ratings


Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also...

Super simple and delicious added vanilla and put on direct heat since the double boiler wasn't working for me and that did the trick just stirred continuously until it was the right consistency

I liked the fact that it was just simple ingredients although i added vanilla. Not overadorned with cluttery extras!

Easy to make. I read the reviews and decided to exchange: Milk - I used a can of Carnation evaporated milk Sugar - I used a can of Eagle Brand condensed milk and added vanilla. It tasted l...

This custard is too thin and bland

Perfect boiled custard! FYI, this is SUPPOSED TO BE thinner than pudding (hence custard and NOT pudding) as you can either eat it plain or my favorite way: pour it over cake, ice cream, fruit,...

Being pregnant in the summer and craving boiled custard of all things made me try this recipe. I didn't want to make the full 12 servings, in case it wasn't that offense t...

I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw) sugar instead of the 1C and 3 TBS white sugar it called for and I would still cut that in half. Of ...

Great recipe!!!