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Boiled Custard

  • 2 cups scalded milk
  • Yolks 3 eggs
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coasting is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min

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