Prep 30 mins
Cook 0 mins
This recipe has been in our family for at least 4 generations and is an absolute 'must' at Thanksgiving and Christmas. It's so sinfully rich that you'll want to serve small amounts in stemmed goblets. It's also a fab base for eggnog during the holidays and for banana pudding all year long! The secret is to be patient and pay close attention so that it doesn't overcook.
- 5 large eggs
- 1 cup sugar
- 1 1⁄2 tablespoons cornstarch
- 4 -5 cups whole milk (no substitution)
- 1 pinch salt
- 1 teaspoon vanilla extract
- Break eggs into the top of a double-boiler and beat well with an electric mixer.
- Measure sugar and cornstarch into a small mixing bowl, stirring well to combine.
- Add sugar mixture, 4 cups of milk and pinch of salt to beaten eggs.
- Cook mixture over medium heat, stirring constantly; adjust heat if necessary so that water simmers constantly but does not reach a hard boil.
- Continue to cook, stirring constantly, until mixture turns an even, golden color and begins to thicken slightly (approximately 20 minutes).
- Remove top of double-boiler from heat immediately and stir in vanilla extract.
- Allow custard to cool slightly, and then check the consistency.
- If it is too thick, you may use as much as one additional cup of milk to thin it without compromising the texture or flavor (cold is fine-- no need to heat it first).
- If any solid'pips' have formed, pour custard through a mesh strainer to remove.
- (That sometimes happens if the heat gets a little too high. Won't hurt you, but they're not very appealing.) This may be served warm or cold, but we much prefer it chilled.
This is a really good recipe. I did have to cook it a little longer than directed, but that may have been because I was afraid I would cook it too hot and probably didn't cook get the water quite hot enough. Great rich creamy flavor.
Excellent! I really like that everything can be added together at the same time. Follow the directions and you will not be disappointed.