This recipe for Boiled Custard, by Bonnie Hilliard, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.
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