Jean'S Boiled Custard
Creamy, rich boiled custard with vanilla, perfect for dessert lovers seeking a smooth treat. Ideal for special occasions or comforting family gatherings.
Ingredients
Instructions
- Beat the eggs in a mixing bowl.
- While stirring, add the evaporated milk, whipping cream, sugar, vanilla, and a pinch of salt.
- Place the mixture in the top of a double boiler over hot, not boiling, water.
- Cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
- Be careful not to overcook to prevent curdling.
- Remove from heat and allow to cool.
- Can be frozen in an ice cream freezer if desired.
Tips & Substitutions
To achieve the perfect consistency, ensure you stir constantly while cooking to prevent curdling. If you find the custard too sweet, consider reducing the sugar to 4-5 cups. For a richer flavor, you can substitute half of the whipping cream with whole milk. This recipe can also be adapted for a dairy-free version using coconut milk and a plant-based cream alternative.
Serving Suggestions
Serve the boiled custard chilled in individual cups or bowls, garnished with a sprinkle of nutmeg or cinnamon for added flavor. It pairs beautifully with Nannie'S Butter Pie for a delightful dessert spread. You can also serve it as a topping for cakes or use it in a trifle for an impressive presentation.
Storage & Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator, where it will keep for up to a week. If freezing, use an ice cream freezer to achieve a creamy texture. To reheat, gently warm it on the stovetop over low heat, stirring frequently to avoid curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Jean'S Boiled Custard contains roughly 2468 calories, with 36g protein, 419g carbohydrates, and 49g fat. It is an excellent source of vitamin C (143% of the Daily Value), iron (140% of the Daily Value), and calcium (139% of the Daily Value). Note that it is relatively high in sodium, at 1998mg per serving (87% of the Daily Value).
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 separating the yolks and whites?
Yes, you can use whole eggs for this recipe, which will simplify the process. However, the texture might be slightly different; the custard may be a bit thicker. Just make sure to beat the eggs well before adding them to the mixture.
What can I do if my custard curdles?
If your custard curdles, you can try to strain it through a fine-mesh sieve to remove the curdled bits. Then, blend it to smooth out the texture. Next time, cook it on a lower heat and stir more frequently to prevent curdling.
How can I enhance the flavor of my custard?
You can enhance the flavor by adding different extracts, such as almond or hazelnut, in addition to the vanilla. Incorporating a bit of citrus zest, like lemon or orange, can also elevate the flavor profile for a refreshing twist.
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).