BOILED CUSTARD
Boiled Custard is a traditional holiday drink that is enjoyed in the South every Christmas. Cheap and easy to prepare, this is a family favorite!
Provided by Michelle Minnaar
Categories Drink
Time 20m
Number Of Ingredients 6
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!
Nutrition Facts : ServingSize A cupful, Calories 653 calories, Sugar 36.2 g, Sodium 95 mg, Fat 52.6 g, SaturatedFat 31.7 g, TransFat 1.5 g, Carbohydrate 36.4 g, Fiber 0 g, Protein 10.6 g, Cholesterol 377.2 mg
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
BOILED CUSTARD
This recipe is my mother's. Someone in one of my groups wanted a boiled custard recipe and in going thru her recipes I found one in her own writing. She loved boiled custard at Christmas in one of her pretty crystal glasses topped with real whipped cream. As you can see, this is a very old recipe and I was so glad to find it. ...
Provided by Donna Brown
Categories Non-Alcoholic Drinks
Number Of Ingredients 5
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.
SOUTHERN BOILED CUSTARD
Make and share this Southern Boiled Custard recipe from Food.com.
Provided by CaramelPie
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into a double boiler.
- Heat to boiling.
- Beat eggs, add sugar, and mix well.
- Add to milk and cook until thick enough for your tastes, stirring constantly.
- Add vanilla, stir well, and serve.
Nutrition Facts : Calories 209.7, Fat 6.5, SaturatedFat 3, Cholesterol 118, Sodium 83.9, Carbohydrate 30.8, Sugar 31.7, Protein 7.1
PERFECT BOILED CUSTARD
Truly perfect. Perfect for trifles, perfect with fresh fruit, perfect with caramel sauce, perfect on its own.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
GRANDMOTHER'S BOILED CUSTARD
This recipe has been in our family for at least 4 generations and is an absolute 'must' at Thanksgiving and Christmas. It's so sinfully rich that you'll want to serve small amounts in stemmed goblets. It's also a fab base for eggnog during the holidays and for banana pudding all year long! The secret is to be patient and pay close attention so that it doesn't overcook.
Provided by highcotton
Categories Beverages
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.5, Fat 5.7, SaturatedFat 2.6, Cholesterol 115.5, Sodium 89.7, Carbohydrate 25.8, Sugar 25.4, Protein 6.3
OLD FASHIONED STIRRED CUSTARD
Custard should be very soft and fluid, almost like a sauce. It can served cold or hot. Baked custard will a little firmer.
Provided by KittyKitty
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
- Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
- Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
- Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.
Nutrition Facts : Calories 197.5, Fat 6.1, SaturatedFat 3.3, Cholesterol 87.6, Sodium 83.2, Carbohydrate 29.6, Fiber 0.1, Sugar 22.4, Protein 6.3
SIMON'S BOILED CUSTARD
Also known as cooked or stirred custard or custard sauce. Hot custard is usually served with puddings - it is almost always served with the traditional Christmas Pudding, usually with the addition of brandy. Custard powder is hard to find outside of Australia. Bird's custard powder is available in specialty stores and "gourmet" sections of big groceries in the States (DiLaurenti in Seattle carries it, for example). Some recipes suggest substituting non-instant vanilla pudding mix or pastry cream powder for custard powder. You may want to add a bit of cornstarch if using these.
Provided by Simon G
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine the custard powder and sugar.
- Stir just enough milk into the mixture to make a thin paste.
- Add the vanilla essence to the paste, stir.
- Place the remainder of the milk in a saucepan and bring to a boil.
- Turn the heat down on the saucepan to low.
- Slowly pour the paste into the saucepan, stirring frequently.
- Keeping the saucepan on low, constantly stir the mixture until it reaches your desired thickness (approx 1 min).
Nutrition Facts : Calories 121.7, Fat 5.6, SaturatedFat 3.2, Cholesterol 17.2, Sodium 69, Carbohydrate 12.1, Sugar 13.3, Protein 5.5
OLD FASHION SOUTHERN BOILED CUSTARD
I have had this recipe for years. I make it every Christmas and give it to my neighbors as gifts. It is always a big hit. I use a candy thermometer to help judge when milk is scalded and when the custard is done.
Provided by Patsy A.
Categories Beverages
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 4
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.
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