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Boiled Custard
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523387
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
- 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.
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.