southern boiled custard

lissak63 avatar
By Melissa Buchanan-Smith
from Clarkston, MI

My grandma Katherine made this every Christmas. As a child, I remember standing on a chair stirring for what seemed like hours. She stored hers in the used milk jugs and buried them in snow banks. The colder the better. It seems this is a Kentucky & Tennessee tradition. I add vanilla bean caviar for the glorious black specks but it is not part of the original recipe.

serves 4
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For southern boiled custard

  • 4 c
    whole milk
  • 5 lg
    egg yolks
  • 1/2 c
    white sugar
  • 2 tsp
    vanilla extract

How To Make southern boiled custard

  • Egg yolk and sugar mixture
    1
    Whisk 1/4 c sugar and egg yolks. Set aside. Note-bring eggs to room temperature.
  • Adding caviar
    2
    Combine milk and remaining sugar in a heavy pan. Cook, stirring constantly over medium heat. Heat till milk is steamed. Do NOT boil.
  • 3
    Scoop out about a half cup of the hot milk mixture to add slowly to egg mixture.
  • 4
    Add egg mixture to pot of milk mixture stirring constantly until it begins to thicken. 20-30 minutes A whisk works best.
  • 5
    Remove from heat when it reaches 160 degrees and coats a spoon, and add vanilla. Extract plus paste or caviar of choice. Optional - A dash of nutmeg and cinnamon but not to much, after all if you wanted eggnog you could just buy it!

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