Boiled Custard

16

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

Ingredients

{{adjustedServings}} servings 240 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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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Reviews

16
  1. 17 Ratings

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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!