Boiled Custard Recipe
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Ingredients: |
Ingredients: 4 quarts milk
1 tsp. salt
4 tsp. vanilla extract
1 1/2 cups (8) whole eggs
2 cups sugar
2 tsp. nutmeg (grated)
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Directions: |
Directions:For the whole eggs, you may substitute either 1 cup (16) egg yolks or 1 1/4 cups yolks and whole eggs. Put milk in 1 1/2 gallon pan. Place over controlled low heat or set in larger pan filled to a depth of 1 inch with water and cook over medium heat. A double boiler may be used. Pour eggs into a large mixing bowl. Beat slightly; add salt and sugar. Mix well, then add 2 cups of the hot milk to the egg mixture while beating for smoothness. Pour egg mixture through a strainer into the larger container of hot milk. Stir often for 20 minutes or longer. Custard is done when it coats spoon well or reaches 190º on a candy thermometer. Covering with a lid between stirring helps develop an interesting texture and using a wooden spoon for stirring prevents discoloration of milk-egg mixture. Cool custard as quickly as possible by placing in a pan or sink of cold water; continue to stir at intervals. Add vanilla; chill thoroughly and top with a dash of grated nutmeg when served. Makes 18 cups; 36 (1/2 cup) servings. (This custard is cooked at a temperature below "boiling point"). It is thin enough to drink and is very popular during the Christmas season, served for dessert with coconut cake or alone. A flavoring other than vanilla may be used. |
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