Boiled Custard

Name: Boiled Custard
Ingredients: 2 cups (500 g / 1.1 pint) milk; 2 eggs; ¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar; 1 teaspoon vanilla extract; 1 pinch salt (optional); 1 tablespoon cornstarch (optional); 2 tablespoons water (optional)

Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for "boiled" custard, but ironically, as Mrs. F.L.

Ingredients

2 cups (500 g / 1.1 pint) milk
2 eggs
¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar
1 teaspoon vanilla extract
1 pinch salt (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)

Steps

Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
Beat eggs with sugar until uniform.
Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
Slowly stir egg mixture into remaining hot milk.
Optionally, mix cornstarch and water and stir into custard.
Stir over heat until thickened (should coat the spoon), without bringing to a boil.
Remove from heat, and continue stirring to dry the custard slightly.
Stir in vanilla before the dish has cooled completely.
Serve warm or chilled.

More recipes with milk, eggs or vanilla

Adapted from “Boiled Custard” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.