Southern Boiled Custard

Southern Boiled Custard

Cathy 0

"A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract."

Ingredients {{adjustedServings}} servings 216 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
  2. Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
  3. Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
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Reviews 32

  1. 36 Ratings


Yes, in the south this is a beverage. I make this every year around the holidays, it's very traditional. My recipe only uses 4 eggs, which I beat with the sugar to dissolve prior to combining with the milk. I also add a pinch of salt & about a teaspoon of cornstarch to stabilize it-whisk it into the sugar prior to adding to the eggs. Contrary to the name, never let it boil. The protein in the eggs will coagulate and it will be grainy, or worse, lumpy. For the same reason, use only whole milk, the fat is necessary. The thin layer of foam on top of the custard will disappear as the mixture cooks, and when the texture and color are uniform throughout, the custard is ready and will "coat the spoon". Serve with a healthy dose of good bourbon. Hope this helps.


The recipe sounded good, but the "don't overcook" and "coats spoon" statements were vague. I don't live in a region where anyone knows what boiled custard is so this was my hope for the drink I grew up on at Christmas. After over an hour of constant stirring, it finally started to thicken enough to coat the spoon although it was splotchy. The next day I tried the chilled bev., disappointed that it was very eggy tasting and lumpy. An approximate time to cook (i.e. "It generally takes ME xxx min/hour to get the mixture to coat the spoon) would have been helpful. Also, what constitutes "coating"? Sticking to the spoon like honey, or just sticking to the spoon at all?


Cooking the mixture too high or too long or not "tempering" properly will cause it to taste like scrambled eggs. This is not a is used as an additon to a dessert or as my great aunt used to do top Jell-O. This recipe is exactly as I remember hers. Be patient with it. "Coating" the spoon means the wooden spoon looks like it has a coat on. Another words it sticks to the back of the spoon. She calls it a winter beverage (eggnog) but boiled custard is usually used as stated above. It is DELICIOUS!