Mother'S Boiled Custard
A rich, creamy custard with a smooth texture and vanilla flavor, perfect served warm or chilled, ideal for dessert lovers seeking comfort and classic sweetness.
Ingredients
Instructions
- Lightly beat egg yolks in the top of a double boiler.
- Gradually add scalded milk, sugar, and a pinch of salt, stirring constantly.
- Cook over hot water, simmering and stirring until the sauce coats the back of a spoon.
- Remove from heat and stir in vanilla.
- Allow to cool before serving.
Tips & Substitutions
For a silkier custard, ensure that the milk is scalded but not boiling when added to the egg yolks, as high heat can cause curdling. If you want to enhance the flavor, consider adding a touch of nutmeg or cinnamon. For a dairy-free alternative, you can substitute almond milk or coconut milk, but the texture may vary slightly. This custard is a great base for recipes like Pecan Chocolate Chip Cookies.
Serving Suggestions
Serve the custard warm or chilled, drizzled over desserts like cakes or puddings. It pairs beautifully with Grandma Davis Boiled Custard for a classic dessert spread. You can also enjoy it plain, or top with whipped cream and fresh fruit for added flair. Consider serving it alongside a slice of Gertrude'S Coke Cake for a delightful combination.
Storage & Reheating
Store any leftover boiled custard in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove over low heat, stirring constantly to maintain its creamy texture. Avoid microwaving directly, as it may curdle if heated too quickly.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Boiled Custard contains roughly 894 calories, with 4g protein, 70g carbohydrates, and 4g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 610mg per serving (27% 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 just egg yolks?
Using whole eggs will change the texture of the custard, making it less rich and creamy. The yolks provide the desired smoothness, while the whites can create a more airy consistency. For best results, stick to the recipe using only egg yolks.
What if my custard doesn't thicken?
If your custard isn't thickening, it may need more cooking time. Ensure you’re cooking it over simmering water and stirring constantly. If it still doesn't thicken, you can mix a small amount of cornstarch with cold milk and gradually add it to the custard while it's heating to help it set.
Can I add flavors to my custard?
Absolutely! Besides vanilla, you can infuse the milk with flavors like citrus zest, coffee, or even a splash of liqueur before combining with the yolks. Just be sure to strain the mixture to remove any solids before cooking for a smooth custard.
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).