Boiled custard is a classic and versatile dessert made with eggs, milk, sugar, and vanilla extract. It has a smooth and silky texture and can be enjoyed on its own or used as a base for other desserts like parfaits or trifles.
Boiled Custard
This recipe for boiled custard is simple to follow and requires minimal ingredients. The key to success is cooking the custard slowly and stirring constantly to prevent curdling. The custard is done when it thickens enough to coat the back of a spoon.
Can I use a different type of milk?
Yes, you can use whole milk, low-fat milk, or even non-dairy milk alternatives like almond milk or oat milk. However, using whole milk will result in the richest and creamiest custard.
How can I prevent my custard from curdling?
There are two main reasons why custard curdles: overcooking and uneven heating. To prevent curdling, make sure you cook the custard over low heat and stir constantly. You can also temper the eggs by slowly adding the hot milk to the egg mixture while whisking constantly.
What can I do if my custard curdles?
If your custard does curdle, don’t despair! You can try to salvage it by using an immersion blender. Blend the custard until smooth, then strain it through a fine-mesh sieve to remove any large curds
Storing your Custard
Boiled custard can be stored in an airtight container in the refrigerator for up to 3 days.
Tips and Variations
- For a richer custard, you can use more egg yolks or add a tablespoon of heavy cream to the milk 🥛.
- To add flavor variations, you can stir in a teaspoon of vanilla extract, almond extract, or rum extract after the custard is cooked. You can also add a pinch of ground cinnamon or nutmeg for a warm flavor.
- You can use boiled custard as a base for many other desserts. Try layering it with fruit, cookies 🍪, or whipped cream for a delicious parfait.
Ingredients used to make Boiled Custard
- Eggs 🥚: The eggs are the star of the show in boiled custard. They provide the structure and richness of the dessert.
- Milk 🥛: Milk adds creaminess and body to the custard.
*See the Recipe card for a full list of Ingredients
How to make Boiled Custard
- In a medium bowl, whisk together the eggs 🥚 sugar, and salt 🧂(if using).
- In a saucepan, heat the milk 🥛 over medium heat until just simmering. Do not let the milk boil.
- Slowly whisk the hot milk into the egg 🥚 mixture, a little at a time, until well combined.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon 🥄. This will take about 15-20 minutes.
- Remove the custard from the heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps (optional).
- Divide the custard 🍮 among four serving dishes and let cool completely before serving.
🍽️ SERVING SUGGESTIONS:
Serve boiled custard on its own or topped with fresh fruit, whipped cream, or a drizzle of chocolate sauce.
You can also use boiled custard as a base for parfaits or trifles. Layer it with fruit, granola, and yogurt for a delicious and healthy breakfast or dessert.
For a fun twist, try using boiled custard to fill cream puffs or éclairs.
More Favorite Recipes
If you love this Boiled Custard recipe, try one of these recipes next:
Boiled Custard – An Old Fashioned Recipe
Ingredients
- 2 large eggs
- 1/4 cup granulated sugar
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt optional
Instructions
- In a medium bowl, whisk together the eggs 🥚 sugar, and salt 🧂(if using).
- In a saucepan, heat the milk 🥛 over medium heat until just simmering. Do not let the milk boil.
- Slowly whisk the hot milk into the egg 🥚 mixture, a little at a time, until well combined.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon 🥄. This will take about 15-20 minutes.
- Remove the custard from the heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps (optional).
- Divide the custard 🍮 among four serving dishes and let cool completely before serving.
Notes
- For a richer custard, you can use more egg yolks or add a tablespoon of heavy cream to the milk.
- To add flavor variations, you can stir in a teaspoon of vanilla extract, almond extract, or rum extract after the custard is cooked. You can also add a pinch of ground cinnamon or nutmeg for a warm flavor.
- You can use boiled custard as a base for many other desserts. Try layering it with fruit, cookies, or whipped cream for a delicious parfait.
