Mary Anne School Boiled Custard(A Christmas Tradition All My Life)
A classic Christmas tradition, Mary Anne School Boiled Custard offers a smooth, creamy dessert with subtle sweetness and rich egg flavor, perfect for festive gatherings and cozy evenings.
Ingredients
Instructions
- Mix sugar and flour and add to well beaten eggs; add salt, then milk.
- Cook in a double boiler over low heat.
- Stir continuously until mixture coats a wooden spoon.
Tips & Substitutions
To achieve a smooth custard, ensure your eggs are well-beaten before adding other ingredients. If you need a thicker consistency, consider adding an extra teaspoon of flour. For a richer flavor, you can substitute part of the milk with cream. This custard pairs beautifully with desserts like Non-Shrinkable Sponge Cake or can be enjoyed on its own for a comforting treat.
Serving Suggestions
Serve this custard warm or chilled, topped with a sprinkle of nutmeg or cinnamon for added flavor. It makes a lovely addition to holiday desserts or can be enjoyed alongside seasonal treats like Mimi'S Boston Brown Bread. Consider serving it in small cups for individual portions or drizzling it over fresh fruit for a delightful contrast.
Storage & Reheating
Store any leftover boiled custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring constantly to avoid curdling. You can also microwave it in short intervals, stirring in between, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Anne School Boiled Custard(A Christmas Tradition All My Life) contains roughly 621 calories, with 11g protein, 124g carbohydrates, and 10g fat. It is an excellent source of calcium (29% of the Daily Value), iron (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin C.
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 low-fat milk instead of whole milk?
While whole milk provides a creamier texture, you can use low-fat milk. The custard will be lighter but may not be as rich. If you choose low-fat milk, consider adding a little extra flour to maintain the thickness.
How can I make this custard without eggs?
To make a vegan version of this custard, you can use a combination of silken tofu blended until smooth and plant-based milk. Adjust the sugar and add a thickener like cornstarch to achieve the right consistency.
What should I do if my custard is too runny?
If your custard turns out runny, return it to the double boiler and continue to cook over low heat, stirring constantly. You can also thicken it by whisking in a slurry of cornstarch mixed with a little cold milk.
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).