Perfect Boiled Custard Recipes

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!

PERFECT BOILED CUSTARD

Steps:

• Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy.
• Combine sugar, flour, and salt; stirring well; gradually add to eggs, beating until thick.
• Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon.
• Stir in vanilla.
• Pour custard into serving bowl and chill.

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.

BOILED CUSTARD (PERFECT) RECIPE

Steps:

• Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy Combine sugar, flour, and alt, stirring well; gradually add to eggs, beating until thick. Gradually stir about 1/4 of hot milk into egg mixture; add remaining milk, stirring constantly. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon Stir in vanilla Pour custard into serving bowl and chill.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.