Boiled Custard - An Old Fashioned Recipe
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.
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
Storing your Boiled 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.