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Boiled Custard

Yield 10 servings


  • 8 eggs
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 4 cups milk
  • 2 teaspoons vanilla extract
  • Whipped cream

How to Make It

  1. Place eggs in top of a double boiler; beat at medium speed of electric mixer until frothy. Combine sugar and salt; gradually add to eggs, beating until thick.

  2. Bring water to a boil in bottom of a double boiler. Gradually pour milk into egg mixture, stirring constantly. Reduce heat to low; cook custard over boiling water, stirring occasionally, 20 minutes or until mixture thickens and coats a metal spoon. Stir in vanilla. Pour into serving bowls, and chill thoroughly. Garnish each serving with a dollop of whipped cream.

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