Boiled Custard I19 Reviews
“This is a very simple and delicious homemade, vanilla custard.” - by Sue
Original recipe yields 2 cups
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 156 cal
- 4.9 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 egg..." See mores. (combining them *very* slowly) Follow the directions and this one turns out great."
"Not a whole lot of flavor in this one. Would be better if served with a sauce. Kids don't really like it...." See more"
"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 happ..." See moreened. 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!"
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