Boiled Custard

15 Reviews Add a Pic
Recipe by  Angela

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

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Adjust Servings

Original recipe yields 12 servings



  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 (15)

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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, instead of whole eggs use egg yokes, make the custard as usual, then wait to cool to room temp and add the cooled cream slowly, while beating, to hard beaten egg whites (so they look like whipped cream). Beating the egg whites separately will give the cream more texture and thickness.



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!

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Amount Per Serving (12 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet



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Maple Syrup Custard Cups


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Blueberry Custard