Boiled Custard

Boiled Custard

This homemade boiled custard is super creamy and not too sweet.

Serves: 5 Save

Ingredients (7)

Boiled Custard

  • 4 Egg Yolks
  • ¼ cup Sugar
  • 2 T Cornstarch
  • 1 qrt Whole Milk
  • 1 T Vanilla Extract

Serve With

  • 5 T Bourbon (optional)
  • 5 T Whipped Cream (optional)


  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.