Boiled custard is a tradition in the South, especially around the holidays. It’s a light, creamy sweet dessert that’s similar to eggnog, but thicker. It can be served with a dusting of nutmeg or a shot of bourbon if you are feeling festive. I also like to spoon the custard over fresh strawberries.
- Category: Dessert
- 5 cups milk
- 4 whole eggs
- 3 tablespoons corn starch
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 pint whipping cream
- cinnamon or nutmeg
- Pour water into the lower pot of a double boiler and bring to a simmer.
- In the top part of double boiler, add the milk to heat over hot water. Keep the water in the bottom part of the boiler simmering, not boiling. You do not want to scald the milk.
- In a medium sized mixing bowl, beat the eggs lightly.
- Combine the cornstarch and sugar. Gradually add this mix to the eggs and beat well.
- Pour a portion of the hot milk into the egg mixture. Stir thoroughly. This will temper the eggs so that they won't cook when you add them to the double boiler.
- Pour the tempered egg mixture into the heated milk in the top of the boiler. Stir slowly until thick. It's done when you can see a trace of the spoon in the custard.
- Remove the custard from heat and pour through a sieve into another container. Allow to cool.
- Once cool add the vanilla.
- Place the custard in the refrigerator to chill.
- Whip 1/2 a pint of cream.
- Right before serving fold about half of the whipped cream to the cold custard. You don't need to be exact. Reserve the rest to garnish the individual servings.