Boiled Custard
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. Gillette said in [http://www.gutenberg.org/files/13923/13923-h/13923-h.htm The Whitehouse Cookbook], "it must not boil or it will curdle." See more on custar
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)
Instructions
- 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.