Making boiled custard has become one of my Christmas Eve traditions. The recipe was handed down to my mother-in-law by her Kentucky ancestors. This boiled custard is literally so good you'll watch people work their tongues down inside the glass to lap up every last drop!
1 3/4 c. sugar
3 T plain flour
3 eggs
1/2 gal. whole milk
vanilla flavoring to taste
Mix together sugar and flour with electric mixer until well blended. In a blender, beat eggs well. Add enough of the milk to eggs to fill blender half full and blend well. Gradually add sugar/flour mixture to egg/milk mixture in blender and blend well. Pour mixture into heavy 4 qt cooking pot. Add remainder of milk and stir until blended well. Cook on medium to medium-high heat until mixture has thickened to consistency of a medium white sauce. Stir (tradition says with a wooden spoon) throughout the cooking process so the mixture will not stick or burn on the bottom of the pot. Remove from heat and add vanilla flavoring to taste. Be patient! This recipe takes a while. Chill in refreigerator or on the back porch if it's cold enough outside. Serve in cups or stemmed goblets. Cannot be frozen or microwaved. Servings: 10-12 (6 oz each).
1 3/4 c. sugar
3 T plain flour
3 eggs
1/2 gal. whole milk
vanilla flavoring to taste
Mix together sugar and flour with electric mixer until well blended. In a blender, beat eggs well. Add enough of the milk to eggs to fill blender half full and blend well. Gradually add sugar/flour mixture to egg/milk mixture in blender and blend well. Pour mixture into heavy 4 qt cooking pot. Add remainder of milk and stir until blended well. Cook on medium to medium-high heat until mixture has thickened to consistency of a medium white sauce. Stir (tradition says with a wooden spoon) throughout the cooking process so the mixture will not stick or burn on the bottom of the pot. Remove from heat and add vanilla flavoring to taste. Be patient! This recipe takes a while. Chill in refreigerator or on the back porch if it's cold enough outside. Serve in cups or stemmed goblets. Cannot be frozen or microwaved. Servings: 10-12 (6 oz each).
Pin It
We made ice cream with our leftover custard, and it was divine
ReplyDeleteBoiled custard was as much of a Christmas tradition as the Christmas tree. Everybody had a couple of Mason jars of custard in the refrigerator. Traditionally we had it with coconut cake and ambrosia, and added a little 'flavoring' (bourbon) in our punch cups. LOL my teetotaling little old lady relatives just HAD to have their 'flavoring' in the custard!! I read somewhere that the custard was an alternate eggnog because back then egg nog was made with eggs, sugar, milk and a significant amount of bourbon or rum.- the liquor 'cooks' the eggs. So the boiled custard which has no liquor except what you add became the favored beverage.
ReplyDeleteThose were wonderful days!!!!
Delete