Boiled Custard
A dish made with scalded milk and yolks 3 eggs.
contains dairycontains eggs
Ingredients
US
Metric
- 2 cups scalded milk
- Yolks 3 eggs
- ¼ cup sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should this happen, by using a Dover egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch.
Nutrition (estimated, per serving)
| Calories | 248 |
|---|---|
| Protein | 7.7 g |
| Fat | 7.9 g |
| Carbs | 36.7 g |
| Fiber | 0.0 g |
| Sodium | 253 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States