Southern Boiled Custard

Southern Boiled Custard

32

"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

servings 216 cals
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Nutrition

  • 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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Directions

  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

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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 ...

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...

Cooking the mixture too high or too long or not "tempering" properly will cause it to taste like scrambled eggs. This is not a drink...it is used as an additon to a dessert or as my great aunt u...