Grandma's Old Fashioned Boiled Custard Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt half and half (or 50/50 mixture of heavy cream, whole milk and/or half and half)
¾ C sugar
1 tsp flour
6 egg yolks, reserve whites
1 overflowing tsp of vanilla, almond, or rum extract, or to taste
whipped cream, to garnish
freshly grated nutmeg, to garnish
½ to 1 oz bourbon or rum, per mug, optional
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Directions: |
Directions:1. Pour cream into top of double boiler. In a separate bowl whisk the sugar and flour together. When the water (double boiler) begins to boil, whisk the sugar/flour mixture into the milk.
2. In the bowl you just used for the sugar mixture, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, whisking constantly while adding. Transfer the tempered egg mixture to the hot milk, whisking constantly, until fully incorporated.
3. Cook, stirring constantly, until mixture reached 180º on a candy thermometer, about 10 minutes.
4. You will know the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth cover sieve; set aside to cool.
5. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste. Taste; add additional flavoring and nutmeg as desired.
6. Cover and refrigerate until cold |
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Personal
Notes: |
Personal
Notes: I found this recipe on Pinterest. It's from the website "from the kitchen of Deep South Dish". I love boiled custard, even more than eggnog. It is harder to find in the stores, so I was so happy to find this recipe.
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