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.
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yield
4 serving(s)
prep time
5 Min
cook time
35 Min
method
Stove Top
Ingredients For southern boiled custard
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4 cwhole milk
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5 lgegg yolks
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1/2 cwhite sugar
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2 tspvanilla extract
How To Make southern boiled custard
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1Whisk 1/4 c sugar and egg yolks. Set aside.
Note-bring eggs to room temperature. -
2Combine milk and remaining sugar in a heavy pan.
Cook, stirring constantly over medium heat.
Heat till milk is steamed. Do NOT boil. -
3Scoop out about a half cup of the hot milk mixture to add slowly to egg mixture.
-
4Add egg mixture to pot of milk mixture stirring constantly until it begins to thicken.
20-30 minutes
A whisk works best. -
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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