Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Boiled Custard

Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for "boiled" custard, but ironically, as Mrs. F.L. Gillette said in The Whitehouse Cookbook, "it must not boil or it will curdle." See more on custard in general here.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups (500 g / 1.1 pint) milk
  • 2 eggs
  • ¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt (optional)
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons water (optional)

Method

  1. Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
  2. Beat eggs with sugar until uniform.
  3. Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
  4. Slowly stir egg mixture into remaining hot milk.
  5. Optionally, mix cornstarch and water and stir into custard.
  6. Stir over heat until thickened (should coat the spoon), without bringing to a boil.
  7. Remove from heat, and continue stirring to dry the custard slightly.
  8. Stir in vanilla before the dish has cooled completely.
  9. Serve warm or chilled.