Boiled Custard II


"My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon."


servings 128 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
  2. In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
  3. Add vanilla extract and strain using a sieve. Chill before serving.
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  1. 13 Ratings


Okay everyone who does not know what BOILED CUSTARD IS: If you know what egg nog is, boiled custard is that without the extra flavoring like rum, etc. Of course its not a custard pie, custard ...

Use egg yoke only. 6 Per Qt. of Milk. you want have to strain. while custard cooling; Beat egg whites, add some sugar to whites. Fold and blend into custard. You can use whip cream instead of eg...

This is my aboslute favorite at Christmas. But I do it the way my great-grandmother did it. I just use the yolks when it's cooking and then when it's finished I whip the whites with some sugar, ...

This was so good! Rich and creamy! But if you're looking for that store-bought taste, this is not the recipe. I think it would be even better with a little extra vanilla. Maybe using the beaters...

I made this custard for my husband who recalled fond memories of his grans custard pie....boy were we was extremely eggy(sp?)and not suitable for a dessert at all! So..."if at first...

I just want to say how tickled pink I am with this boiled custard recipe! I live in Turkey, and wanted the delicious flavor of the custard my southern grandmother and mother used to make. Let ...

Tastes great and texture is good. Makes a great custard base for homemade icecream.

While this tasted good, it never coated the back of a spoon matter how long I cooked it. I ended having to add corn starch to get it to at least coat the back of a spoon.

This a hard recipe to find... Thanks to Brenda for posting it... I know it will be fantastic.