Unknown / Dessert
Boiled Custard
Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for "boiled" custard, but ironically, as Mrs. F.L. Gillette said in The Whitehouse Cookbook, "it must not boil or it will curdle." See more on custard in general here.
Ingredients
- milk, 500 g / 1.1 pint2 cup
- eggs2
- white granulated sugar, 55–110 g / 1.9–3.9 oz1/4–1/2 cup
- vanilla extract1 tsp
- salt, optional1 pinch
- cornstarch, optional1 tbsp
- water, optional2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
Beat eggs with sugar until uniform.
Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
Slowly stir egg mixture into remaining hot milk.
Optionally, mix cornstarch and water and stir into custard.
Stir over heat until thickened (should coat the spoon), without bringing to a boil.
Remove from heat, and continue stirring to dry the custard slightly.
Stir in vanilla before the dish has cooled completely.
Serve warm or chilled.