Boiled Custard I

Boiled Custard I

20

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

Ingredients

servings 156 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

20
  1. 24 Ratings

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

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 t...

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 wha...

This was a great recipe! It took fifteen minutes to make, and satisfied the whole families hunger for high quality!

I found this custard very bland; it tastes like cornstarch.

Absolutely Perfect! Came out perfectly first time.

I used this custard in a trifle dessert (layered cake dessert with cake, custard, and fresh fruit). I had to scoop out scrambled eggs from the custard mixture, but after doing that and adding so...

I'm not a big fan of custard but this one is very nice. It has great flavour, not too "eggy". Smooth texture.

If you know what you're doing, you won't have any problem with the eggs. I have made this on several occasions with no problems. It's delicious!