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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Boiled Custard Recipe

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This recipe for Boiled Custard is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups milk
6 egg yolks
3/4 cup sugar
2 teaspoons vanilla
Directions:
Directions:
Place five (5) cups milk in top of double boiler. Heat over boiling water. Add well beaten eggs to the cup of cold milk and 3/4 cup sugar. Stir into hot milk until well blended. Stir frequently as custard cooks to prevent lumping. It should simmer (not boil) until it thickens enough to form a coating on the spoon.
Frequent stirring and temperature just below boiling will keep custard from curdling yet cook the egg yolk.

Remove from heat and cool. I strain to make very smooth.
Chill and add vanilla.
Personal Notes:
Personal Notes:
I have always served this a Christmas time.

I Corinthians 10:31

 

 

 

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