BOILED CUSTARD
This classic boiled custard recipe offers a rich and creamy dessert, perfect for a comforting treat. The simple combination of milk, eggs, sugar, and vanilla creates a delicate, smooth texture that's both satisfying and elegant. This recipe is a delightful way to enjoy a homemade custard, ideal for any occasion.
Ingredients
- 2 cups Milk
- 2 count Large eggs (Or use 3 egg yolks.)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Vanilla extract
- 1 teaspoon Cornstarch (Quantity estimated (not specified in original recipe). For winter variation.)
Instructions
- 1In a double boiler, heat the milk over medium heat. Alternatively, heat milk in a saucepan over low heat, stirring frequently to prevent scorching. Heat until steaming, but do not boil.
- 2In a separate bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
- 3Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and ensures the eggs cook gently.
- 4Return the mixture to the double boiler (or saucepan) and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not overcook, or the custard may curdle.
- 5Remove the custard from the heat. If the custard curdles, set the bottom of the double boiler (or saucepan) in a bowl of ice water and whisk vigorously until smooth. Stir in the vanilla extract. Let cool completely before serving. For a richer flavor, chill the custard for at least 1 hour before serving.
- 6In winter, when eggs are expensive, you can substitute one egg with one heaping teaspoon of cornstarch dissolved in a little cold milk. Add the cornstarch mixture to the hot milk before adding the egg mixture.