Boiled Custard

16

"My mom and I always enjoyed preparing this recipe together during the holidays."
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Ingredients

servings 240 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.
  2. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also...

Most helpful critical review

This custard is too thin and bland

Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also...

Super simple and delicious added vanilla and put on direct heat since the double boiler wasn't working for me and that did the trick just stirred continuously until it was the right consistency

I liked the fact that it was just simple ingredients although i added vanilla. Not overadorned with cluttery extras!

Easy to make. I read the reviews and decided to exchange: Milk - I used a can of Carnation evaporated milk Sugar - I used a can of Eagle Brand condensed milk and added vanilla. It tasted l...

This custard is too thin and bland

Perfect boiled custard! FYI, this is SUPPOSED TO BE thinner than pudding (hence custard and NOT pudding) as you can either eat it plain or my favorite way: pour it over cake, ice cream, fruit,...

Being pregnant in the summer and craving boiled custard of all things made me try this recipe. I didn't want to make the full 12 servings, in case it wasn't that good...no offense Angela...so t...

I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw) sugar instead of the 1C and 3 TBS white sugar it called for and I would still cut that in half. Of ...

Great recipe!!!