Boiled Custard

Boiled Custard
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 5 servings


4 egg yolks
1/4cup sugar
2tablespoons cornstarch
1quart whole milk
1tablespoon vanilla extract


  1. Beat egg yolks and add sugar. Beat well. Make a paste of cornstarch and 1/4 cup milk. Combine egg mixture with remaining milk and cornstarch mixture. Cook, stirring constantly, in a double boiler over barely simmering water until desired consistency is reached. (When the mixture coats the back of a spoon, it’s done.) Let cool completely. Pour into a pitcher and stir in vanilla. Refrigerate, uncovered, until cold. (Mixture will thicken as it cools.) Once cold, cover, refrigerated up to 5 days  Stir well before serving. Makes 4 cups.

Note: For a decadent dessert, serve boil custard in small cups with 1 tablespoon bourbon stirred in. Top with a small dollop of sweetened whipped cream.