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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Floy Bruce's Boiled Custard Recipe

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This recipe for Floy Bruce's Boiled Custard is from The Fisher/Bagley Family Cookbook , 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:  
1 gallon milk
1 dozen eggs
3 cups sugar
3 Tbsp cornstarch
1 Tbsp vanilla
Directions:
Directions:
Use double boiler.* While milk is heating, beat eggs WELL with mixer. Gradually add sugar and cornstarch to eggs.

When milk scalds (skim forms) pour egg mixture SLOWLY into milk, stirring constantly. Add vanilla. Continue cooking until custard will "coat a spoon."

* Can use a large stainless mixing bowl over a large saucepan. If so, please be careful.
Number Of Servings:
Number Of Servings:
Makes approximately 1 1/2 gallons

 

 

 

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