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Boiled Custard

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert

Tags: boiled, medium difficulty, recipes for custard, recipes for dessert, recipes using cornstarch, recipes using cow milk, recipes using egg, recipes using granulated sugar, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Custard)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABoiled%20Custard&oldid=4523387

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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)

Directions

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

Notes

Replace vanilla extract with almond or maple extract, brandy or grated lemon zest.

Caramel custard: stir ½ cup 110 g / 3.9 oz) of sugar in a small pan until it becomes liquid and just begins to smoke. Stir it into the hot milk before adding the egg mixture.