You are here: Home » Recipes » Boiled Custard Boiled Custard Recipe by Candace Floyd Yield 5 servings This homemade boiled custard is super creamy and not too sweet. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 4 egg yolks1/4 cup sugar2 tablespoons cornstarch1 quart whole milk1 tablespoon vanilla extract Instructions 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.