"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Boiled Custard Recipe

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Boiled Custard image
Kate and James Barr


This recipe for Boiled Custard, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Blair Greer
Added: Saturday, March 28, 2009


4 quarts milk
1˝ cups whole eggs, about 8
1 teaspoon salt
2 cups sugar
4 teaspoons vanilla
2 teaspoons nutmeg, grated
Heavy cream, whipped, for topping
Candy thermometer
Grand Marnier or orange flavoring

Put milk in a 1 1/2 gallon double boiler over low heat. Pour eggs into a large mixing bowl. Beat slightly, using a wooden spoon to prevent discoloration. 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 double boiler of hot milk. Stir often for 20 minutes or longer. Cover with a lid between stirrings. Custard is done when it coats a wooden spoon well or reaches 190 degrees on a candy thermometer. Cool custard as quickly as possible by placing in a pan or sink of cold water. Continue to stir at intervals. Add vanilla, and chill thoroughly. Flavor whipped cream with sugar or Grand Marnier. A little orange flavoring won’t hurt this either. Top each serving of boiled custard with whipped cream and grated nutmeg.




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