Boiled Custard
- Yield 5 servings
This homemade boiled custard is super creamy and not too sweet.
Mark Boughton Photography / styling: Teresa Blackburn
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 quart whole milk
- 1 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.
