Search thousands of recipes reviewed by home cooks like you.

Boiled Custard I

Boiled Custard I

Sue

This is a very simple and delicious homemade, vanilla custard.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
  2. In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
  3. Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

UDIGTHIS
10
4/12/2004

A perfect recipe. Quick, simple and turns out exactly as a custard should -- subtle, yet rich. By the way, scrambled eggs as mentioned in another comment would be a result of not tempering the eggs. (combining them *very* slowly) Follow the directions and this one turns out great.

CULINARY_PRINCESS
10
2/1/2003

Not a whole lot of flavor in this one. Would be better if served with a sauce. Kids don't really like it.

ethelmay
9
6/12/2009

I searched books and the internet but could not find a custard that would meet my families dietary needs. (Sugar free, low fat and low cholesterol). I decided to adjust this recipe and see what happened. I used Splenda, 1% milk and Egg Creations liquid egg product and crossed my fingers. The result was AMAZING! It set wonderfully, was creamy and tasted sweet and rich with vanilla. My suggestion is to never rush a custard and cover the cooling custard with a film of plastic wrap so that it lays directly on top of the custard. This prevents a 'crusty film' from forming. Thank you so much for your contribution!