southern boiled custard
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.
prep time
5 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups whole milk
- 5 large egg yolks
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
How To Make southern boiled custard
-
Step 1Whisk 1/4 c sugar and egg yolks. Set aside. Note-bring eggs to room temperature. -
Step 2Combine milk and remaining sugar in a heavy pan. Cook, stirring constantly over medium heat. Heat till milk is steamed. Do NOT boil.
-
Step 3Scoop out about a half cup of the hot milk mixture to add slowly to egg mixture.
-
Step 4Add egg mixture to pot of milk mixture stirring constantly until it begins to thicken. 20-30 minutes A whisk works best.
-
Step 5Remove 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 317kcal, carbohydrates: 37g, cholesterol: 259mg, fat: 14g, fiber: 0g, protein: 11g, saturated fat: 7g, sodium: 103mg, sugar: 37g, unsaturated fat: 7g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes