Boiled Custard II

10 Reviews

“My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon.” - by Brenda

Ingredients

10 eggs
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract

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Metric US

Original recipe yields 1.5 gallons

Directions

In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
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.
Add vanilla extract and strain using a sieve. Chill before serving.

Nutrition

Amount Per Serving (36 total)

Calories
128 cal
6%

Fat
3.5 g
5%

Carbs
19.1 g
6%

Based on a 2,000 calorie diet

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Reviews (10)

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TALBOTTB

Dec. 25, 2003

"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 is a f..." See moreorm of "pudding". Also, by "eggy", if you have chunks of egg, you are cooking too hot, and not stirring constantly, and not doing a sufficient job with the strainer. I have noticed that it is good to strain it twice. If you strain it when putting it in to its cooling pitcher, etc. thats gets the base of it out. Then if you strain it again when it has been cooled, that takes the clumps that have joined then. Then put it into the refrigerator and have happy holidays. If you are fed up with making this stuff, just go buy it. Now I'll tell you, not very many people carry Boiled Custard, but the brands I have seen are Sealtest, Southern Bell, and Deans. Request it if you local grocer doesn't carry it. -Talbott, KY"

Carl

Dec. 8, 2009

"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 egg whit..." See morees if you like. This is an old Tennessee recipe that's 200 plus years old."

BEARLVR325

Jan. 16, 2007

"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 on it..." See more after you strain it would also make it smoother. Will definitely make again and try these new ideas!"

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