Aunt Junes Boiled Custard Recipes

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.

BOILED CUSTARD

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!

AUNT JUNE'S BOILED CUSTARD

Steps:

• Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves. Discard the vanilla bean.
• Place the egg yolks in a medium bowl and whisk to mix. Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs. Whisk the egg mixture back into the pan with the remaining milk mixture.
• Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve, or for up to 3 days. Serve chilled.
• Sara's Swaps
• Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard. When the custard comes off the heat, stir in bourbon to taste and let cool. Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer. Add 1 cup heavy cream whipped to soft peaks and lightly sweetened. Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.

GRANDMOTHER'S BOILED CUSTARD

Steps:

• 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.

OLD FASHION SOUTHERN BOILED CUSTARD

Steps:

• Rinse top of double boiler with hot water to keep milk from scorching. Scald whole milk (approx. 180°). Blend eggs and sugar in blender. Slowly add to scalded milk in top of double boiler stirring constantly. Cook until mixture thickens and coats spoon well (appox. 180º). Remove from heat. Add pure vanilla. Let cool a little then strain into containers. The straining is important to make sure there are no lumps in the custard.

AUNT MARTHA'S MICROWAVE BOILED CUSTARD

Steps:

• Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
• Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
• Cook 1 more minute.
• Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
• Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
• If you make it too thick, you can always thin it down with milk.

SOUTHERN BOILED CUSTARD

Steps:

• Pour milk into a double boiler.
• Heat to boiling.
• Beat eggs, add sugar, and mix well.
• Add to milk and cook until thick enough for your tastes, stirring constantly.
• Add vanilla, stir well, and serve.

BOILED CUSTARD

Steps:

• Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.
• Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.
• Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.
• Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.
• From Gwen
• Don't be turned off by the term custard. This is delicious served cold.
• Note
• Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.