Grandmother's Boiled Custard

Recipe by highcotton
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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