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AUNT JUNE'S BOILED CUSTARD (Serve instead of eggnog - delicious) Recipe

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This recipe for AUNT JUNE'S BOILED CUSTARD (Serve instead of eggnog - delicious) is from The Brubaker Family Cookbook Project, 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:
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Ingredients:  
Ingredients:  
5 1/2 cups milk
2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 1/2 cups sugar
1 tsp kosher salt
6 large egg yolks
Directions:
Directions:
1. In large heavy-bottom saucepan, heat the milk, cream, vanilla bean, and reserved seeds over medium heat just until scalded. (Just before the boiling point) Remove from heat, add sugar and salt, then whisk until the sugar is dissolved. Discard the vanilla bean.
2. In a medium bowl, whisk the egg yolks. To temper the eggs, slowly whisk about 2 cups of the warm milk mixture into the eggs. Whisk the milk-egg mixture into remaining mixture in pan.
3. Place saucepan over very low heat. Cook, stirring constantly 10 to 15 minutes, until mixture is thickened (coats back of metal spoon). Remove from heat. Strain custard to remove any lumps. Cool for 1 hour. Cover & refrigerate until ready to serve or up to 3 days. Serve chilled. Makes about 16 (1/2 cup) servings.
Make ahead: Prepare up to 3 days ahead. Refrigerate, covered, until ready to serve.
Dust each serving with nutmeg if desired.
Each serving: 240 cal, 14 g.fat, 126 mg. chol., 169 mg. sodium, 24 g. carbo, 0 g. fiber, 4 g. pro.
Note: This does keep longer than 3 days refrigerated.

 

 

 

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