SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
BOILED CUSTARD
Boiled Custard is a traditional holiday drink that is enjoyed in the South every Christmas. Cheap and easy to prepare, this is a family favorite!
Provided by Michelle Minnaar
Categories Drink
Time 20m
Number Of Ingredients 6
Steps:
- Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
- Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Once it has cooled to a suitable temperature, it is ready to drink.
- For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!
Nutrition Facts : ServingSize A cupful, Calories 653 calories, Sugar 36.2 g, Sodium 95 mg, Fat 52.6 g, SaturatedFat 31.7 g, TransFat 1.5 g, Carbohydrate 36.4 g, Fiber 0 g, Protein 10.6 g, Cholesterol 377.2 mg
BOILED CUSTARD
My mom and I always enjoyed preparing this recipe together during the holidays.
Provided by Angela
Categories Desserts Custards and Pudding Recipes
Yield 12
Number Of Ingredients 4
Steps:
- 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.
- 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 : Calories 240.1 calories, Carbohydrate 41.1 g, Cholesterol 90.5 mg, Fat 5.3 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 95.9 mg, Sugar 41.1 g
COCONUT CUSTARD PIE - AUNTS RECIPE
If you like coconut, you will love this pie. My Aunt made these all the time, and she would make 4 at a time, because they never lasted. She would always give my Mom one to share amongst my brothers, sister and I. We loved it. A memory I will always hold dear to my heart. Enjoy! My photo's
Provided by Cassie *
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degree F. Have your crusts ready.
- 2. In a large bowl, beat eggs & sugar until smooth.
- 3. Mix in buttermilk & melted butter. Stir in coconut & vanilla.
- 4. Divide the batter equally between both pie crusts.
- 5. Bake for 15 minutes, then cover the crust with strips of aluminum foil to prevent the crust burning. Bake for an additional 30-35 minutes.
AUNT JUNE'S BOILED CUSTARD
Steps:
- Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point). Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves. Discard the vanilla bean.
- Place the egg yolks in a medium bowl and whisk to mix. Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs. Whisk the egg mixture back into the pan with the remaining milk mixture.
- Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens. Remove from the heat and cool to room temperature. Cover and refrigerate until ready to serve, or for up to 3 days. Serve chilled.
- Sara's Swaps
- Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard. When the custard comes off the heat, stir in bourbon to taste and let cool. Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer. Add 1 cup heavy cream whipped to soft peaks and lightly sweetened. Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.
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- In a large heavy-bottom saucepan, heat the milk, cream, and vanilla bean, and reserved seeds over medium heat just until scalded (just before the boiling point). Remove from heat, add sugar and salt, then whisk until sugar is dissolved. Discard the vanilla bean.
- In a medium bowl, whisk the egg yolks. To temper the eggs, slowly whisk about 2 cups of the warm milk mixture into the eggs. Whisk the milk-egg mixture into remaining milk mixture in pan.
- Place saucepan over very low heat. Cook, whisking constantly, for 10 to 15 minutes, until mixture is thickened (coats back of metal spoon). Remove from heat. Strain custard to remove any lumps. Cool for 1 hour. Cover and refrigerate until ready to serve (up to 3 days). Serve chilled.
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