Edith'S Boiled Custard
Edith's Boiled Custard offers a rich, creamy dessert with a delicate vanilla flavor, perfect for special occasions or comforting family gatherings.
Ingredients
Instructions
- Scald the sweet milk.
- Pour the hot milk over beaten egg yolks.
- Mix in sugar and flour; boil until thickened.
- Strain cold whipping cream.
- Add the whipped cream to the custard and stir.
- Add vanilla extract and mix well.
- Chill before serving.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of sweet milk. If you prefer a lower fat option, you can substitute the whipping cream with a lighter cream, but the texture may be less luxurious. To avoid curdling, ensure the milk is scalded properly before mixing it with the egg yolks. This boiled custard is reminiscent of classic American recipes and is perfect for special occasions.
Serving Suggestions
Serve this delightful boiled custard in individual cups or bowls, topped with a sprinkle of nutmeg or fresh berries for added flavor. It pairs beautifully with Aunt Matt Snyder'S Persimmon Pudding for a comforting dessert spread. For a more decadent experience, drizzle it over warm pastries or use it as a filling for layered cakes.
Storage & Reheating
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the custard on the stovetop over low heat, stirring constantly to prevent curdling. It can also be served cold, making it versatile for various dessert settings.
Nutrition & Diet Analysis (per serving)
Each serving of Edith'S Boiled Custard contains roughly 499 calories, with 18g protein, 17g carbohydrates, and 30g fat. It is an excellent source of protein (36% of the Daily Value), iron (29% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of vitamin C and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will result in a different texture and flavor, as the egg whites can make the custard lighter and less rich. It's best to stick to egg yolks for a traditional boiled custard that is creamy and thick.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. Keep in mind that it will thicken further as it cools, so avoid overcooking.
Can I flavor the custard with something other than vanilla?
Absolutely! You can infuse the milk with flavors like almond extract or citrus zest. Just remember to adjust the quantity based on the strength of the flavor you choose to ensure it complements the custard without overpowering it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).