Boiled Custard

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 4 cups milk
  • 6 large egg yolks
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • Dash of salt
  • 2 teaspoons vanilla extract
  • Ground nutmeg

Preparation

  1. Pour milk into top of a double boiler; bring water to a boil. Heat milk until tiny bubbles begin to appear around edges of pan. Remove from heat, and set aside.
  2. Beat egg yolks with a wire whisk until frothy. Add sugar, cornstarch, and salt, beating until thickened. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly.
  3. Cook custard mixture in double boiler over low heat 25 minutes or until mixture is thickened and a candy thermometer registers 180°, stirring occasionally. (Do not boil.) Stir in vanilla. Serve warm or cold; sprinkle with nutmeg.
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