Boiled Custard

Rating: 3.67 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

My mom and I always enjoyed preparing this recipe together during the holidays.

By Angela

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Recipe Summary

Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.

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  • In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.

Nutrition Facts

Per Serving:
240 calories; protein 8g 16% DV; carbohydrates 41.1g 13% DV; fat 5.3g 8% DV; cholesterol 90.5mg 30% DV; sodium 95.9mg 4% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

sofiesmagick
Rating: 4 stars
03/15/2011
Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also instead of whole eggs use egg yokes make the custard as usual then wait to cool to room temp and add the cooled cream slowly while beating to hard beaten egg whites (so they look like whipped cream). Beating the egg whites separately will give the cream more texture and thickness. Read More
Helpful
(52)

Most helpful critical review

JDRABIK
Rating: 1 stars
12/13/2003
This custard is too thin and bland Read More
Helpful
(13)
18 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
sofiesmagick
Rating: 4 stars
03/15/2011
Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also instead of whole eggs use egg yokes make the custard as usual then wait to cool to room temp and add the cooled cream slowly while beating to hard beaten egg whites (so they look like whipped cream). Beating the egg whites separately will give the cream more texture and thickness. Read More
Helpful
(52)
liz
Rating: 5 stars
06/27/2011
Super simple and delicious added vanilla and put on direct heat since the double boiler wasn't working for me and that did the trick just stirred continuously until it was the right consistency Read More
Helpful
(44)
Danickstr
Rating: 5 stars
11/11/2003
I liked the fact that it was just simple ingredients although i added vanilla. Not overadorned with cluttery extras! Read More
Helpful
(18)
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JR-EGGE
Rating: 4 stars
11/30/2004
Easy to make. I read the reviews and decided to exchange: Milk - I used a can of Carnation evaporated milk Sugar - I used a can of Eagle Brand condensed milk and added vanilla. It tasted like a light Creme Brulee. Read More
Helpful
(14)
JDRABIK
Rating: 1 stars
12/12/2003
This custard is too thin and bland Read More
Helpful
(13)
SuzyQsBread
Rating: 5 stars
09/10/2010
Perfect boiled custard! FYI this is SUPPOSED TO BE thinner than pudding (hence custard and NOT pudding) as you can either eat it plain or my favorite way: pour it over cake ice cream fruit pie etc...just wonderful! Read More
Helpful
(9)
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Gluten Free Jeannie
Rating: 4 stars
11/10/2008
I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw) sugar instead of the 1C and 3 TBS white sugar it called for and I would still cut that in half. Of the 4 & 2/3C milk I used 2C Rice milk 1 can evaporated and the rest heavy/whipping cream. I also added a splash each of vanilla and almond extracts. I'm pretty sure I cooked it too long because it started to get little bits in it. It stayed thinner than spoonable though the recipe does not specify if this is like the drink called boiled custard you find in The South around the holidays or the kind you eat with a spoon. All in all I think it was pretty darn good considering all the changes I made and the over cooking. Great taste and it freezes VERY nicely!!! Like really good ice cream! Read More
Helpful
(6)
PartyofFive
Rating: 2 stars
10/26/2005
Being pregnant in the summer and craving boiled custard of all things made me try this recipe. I didn't want to make the full 12 servings in case it wasn't that good...no offense Angela...so the only thing I altered with this recipe was the serving size to 4. After about 30 minutes of stirring the custard finally started thickening up. Looked like boiled custard...smelled like boiled custard...but when I tasted it the egg was the only flavor to really come through. I didn't feel like finishing off the egg shake I had made so I'll just wait until November 1st...when my local grocery store says they will carry it. Read More
Helpful
(6)
DEJUHASZ
Rating: 5 stars
12/12/2005
Great recipe!!! Read More
Helpful
(4)
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