Fannies Homemade Boiled Custard Food

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.

BOILED CUSTARD

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!

AUNT FANNIE'S DINNER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

BOILED CUSTARD

Steps:

• 1. Heat in top of double boiler 1 qt. sweet milk. Slightly beat 4 whole eggs. Add to the eggs 1/2 cup sugar, 1/8 tsp. salt. Beat eggs again & spoon a little hot milk into the eggs and stir well then add the eggs to hot milk stirring constantly until mixture thickens enough to coat a spoon. Remove from heat and place in a pan of cold water stirring constantly for a minute or two. Add 1 teaspoon vanilla & continue to cool. If custard has a tendancy to curdle, beat with egg beater until smooth again. NOTE: She only used whole milk, not 2%, etc. Also, place the pan you cooked it in in the cold water, don't pour mixture into cold water.

PERFECT BOILED CUSTARD

Steps:

• Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy.
• Combine sugar, flour, and salt; stirring well; gradually add to eggs, beating until thick.
• Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon.
• Stir in vanilla.
• Pour custard into serving bowl and chill.

VANILLA CUSTARD WITH RASPBERRY MASH

Steps:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
• Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
• Whip the cream with the sugar and serve on the custard and mash.

FANNIE'S HOMEMADE BOILED CUSTARD

Steps:

• Beat you egg yolks till well mixed.
• add your sugar.
• add your vanilla.
• add about 2 cups of your milk mix well.
• Put your mixture into a double boiler and fill up to the line with milk mix well.
• when you custard gets hot and starts to boil take your 3 tbls. of flour and water mix together no lumps then add the mixture to the custard alittle at a time this is where you decide how thick you want your custard -- should be thick, stick to the back of a spoon but not like pudding, you should be able to drink it from a glass -- i usually use all of it but when it starts stickin to the back of my spoon when i dip it into the custard i remove it from the heat -- once you remove it let it cool off before putting it in the fridge to chill --
• this step is optional, some donet like the egg whites in their custard but i prefer mine that way you dont have to add them if you dont want too -- but if you choose to try it --
• beat your egg whites till stiff -- then pour your boiling water over the egg whites and stir the whites around in the hot water this will cook them slightly -- now take a big spoon with sloths and dip the egg whites out of the water draining well and if your not sure if you will like the egg whites put them into a bowl -- when the custard is chilled -- pour you a glass and add a tbl. or so to your glass push the whites down into the custard -- then enjoy -- if you decide you like the egg whites then just add em to the whole batch of custard when you put it in you pitcher or whatever you decide to put it in -- at christmas its really pretty in a punch bowl -- .

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

INSTANT BOILED CUSTARD

Steps:

• Mix all together and serve chilled.

GRANDMOTHER'S BOILED CUSTARD

Steps:

• Break eggs into the top of a double-boiler and beat well with an electric mixer.
• Measure sugar and cornstarch into a small mixing bowl, stirring well to combine.
• Add sugar mixture, 4 cups of milk and pinch of salt to beaten eggs.
• Cook mixture over medium heat, stirring constantly; adjust heat if necessary so that water simmers constantly but does not reach a hard boil.
• Continue to cook, stirring constantly, until mixture turns an even, golden color and begins to thicken slightly (approximately 20 minutes).
• Remove top of double-boiler from heat immediately and stir in vanilla extract.
• Allow custard to cool slightly, and then check the consistency.
• If it is too thick, you may use as much as one additional cup of milk to thin it without compromising the texture or flavor (cold is fine-- no need to heat it first).
• If any solid'pips' have formed, pour custard through a mesh strainer to remove.
• (That sometimes happens if the heat gets a little too high. Won't hurt you, but they're not very appealing.) This may be served warm or cold, but we much prefer it chilled.

AUNT MARTHA'S MICROWAVE BOILED CUSTARD

Steps:

• Add 1/2 sugar to milk and cook 5 minutes on high in microwave.
• Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir.
• Cook 1 more minute.
• Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well.
• Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes).
• If you make it too thick, you can always thin it down with milk.

OLD FASHION SOUTHERN BOILED CUSTARD

Steps:

• Rinse top of double boiler with hot water to keep milk from scorching. Scald whole milk (approx. 180°). Blend eggs and sugar in blender. Slowly add to scalded milk in top of double boiler stirring constantly. Cook until mixture thickens and coats spoon well (appox. 180º). Remove from heat. Add pure vanilla. Let cool a little then strain into containers. The straining is important to make sure there are no lumps in the custard.