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Boiled Custard I

Read Reviews (19)

"This is a very simple and delicious homemade, vanilla custard." — Sue

Ingredients Edit and Save

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Sugar and Sweeteners

All about Eggs

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Original recipe makes 2 cups Change Servings

2 cups milk
1/4 cup white sugar
2 eggs, beaten

1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract

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Directions

Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.

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A perfect recipe. Quick, simple and turns out exactly as a custard should -- subtle, yet rich. By the way, scrambled eggs as mentioned in another comment would be a result of not tempering the eggs. (combining them *very* slowly) Follow the directions and this one turns out great.

—UDIGTHIS

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Most Helpful Critical Review

Feb 01, 2003

Not a whole lot of flavor in this one. Would be better if served with a sauce. Kids don't really like it.

—CULINARY_PRINCESS

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22 Ratings

Jun 12, 2009

I searched books and the internet but could not find a custard that would meet my families dietary needs. (Sugar free, low fat and low cholesterol). I decided to adjust this recipe and see what happened. I used Splenda, 1% milk and Egg Creations liquid egg product and crossed my fingers. The result was AMAZING! It set wonderfully, was creamy and tasted sweet and rich with vanilla. My suggestion is to never rush a custard and cover the cooling custard with a film of plastic wrap so that it lays directly on top of the custard. This prevents a 'crusty film' from forming. Thank you so much for your contribution!

—ethelmay

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Aug 09, 2003

This was a great recipe! It took fifteen minutes to make, and satisfied the whole families hunger for high quality!

—MARMALADEE

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Feb 01, 2003

I found this custard very bland; it tastes like cornstarch.

—JDRABIK

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May 20, 2006

Absolutely Perfect! Came out perfectly first time.

—Diane

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Nov 11, 2003

I used this custard in a trifle dessert (layered cake dessert with cake, custard, and fresh fruit). I had to scoop out scrambled eggs from the custard mixture, but after doing that and adding some more corn starch, it turned out well. Maybe I did something wrong, so I'll try it again.

—KRANEY

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Jan 25, 2011

I'm not a big fan of custard but this one is very nice. It has great flavour, not too "eggy". Smooth texture.

—AJANNA

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Nutrition

Calories
156 kcal
8%

Carbohydrates
20.4 g
7%

Cholesterol
116 mg
39%

Fat
4.9 g
8%

Fiber
0 g
< 1%

Protein
7.2 g
14%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boiled Custard I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 156
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 2.3g 12 %
Cholesterol 116mg 39 %
Sodium 86mg 3 %
Potassium 218mg 6 %
Total Carbohydrates 20.4g 7 %
Dietary Fiber 0g < 1 %
Protein 7.2g 14 %
Sugars 18.5g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 20 %
Iron 5 %
Thiamin 6 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 6 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.