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Boiled Custard Recipe

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This recipe for Boiled Custard is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 quarts milk
1½ 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
Directions:
Directions:
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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