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BOILED CUSTARD Recipe

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This recipe for BOILED CUSTARD is from GRADYE'S RECIPES, 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
16 eggs
2 cups sugar
1 teaspoon salt
4 teaspoons vanilla
Directions:
Directions:
Scald milk in top of large double boiler. Beat eggs, sugar, and salt slightly. Slowly add a little hot milk to egg mixture. Pour back into double boiler, while stirring. Continue cooking, STIRRING CONSTANTLY, until mixture thickens and egg coats a metal spoon. DO NOT OVERCOOK. Add vanilla, strain and refrigerate.

[My note: Warning - Once the boiled custard starts to thicken, it does so quickly, and it is even thicker when cooled. If cooked too long, it will curdle. As a last resort, beat "lumpy" boiled custard with electric mixer at high speed, and strain several times until no lumps remain. It also helps to cook the boiled custard in smaller batches].

Mother's note: "Custards usually whey or separate or curdle because they are cooked at too high a temperature or too long a time. Milk that is a little sour may cause curdling of a custard."

 

 

 

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