Boiled Custard
This Boiled Custard recipe is built around (500 g / 1.1 pint) milk, and it comes together in about under an hour from start to finish. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 cup (500 g / 1.1 pint) milk
- 2 Eggs
- ¼ –0.5 cup (55–110 g / 1.9–3.9 oz) white granulated sugar
- 1 tsp Vanilla Extract
- 1 pinch Salt, optional
- 1 tbsp Cornstarch, optional
- 2 tbsp Water, optional
Method
- Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
- Beat eggs with sugar until uniform.
- Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
- Slowly stir egg mixture into remaining hot milk.
- Optionally, mix cornstarch and water and stir into custard.
- Stir over heat until thickened (should coat the spoon), without bringing to a boil.
- Remove from heat, and continue stirring to dry the custard slightly.
- Stir in vanilla before the dish has cooled completely.
- Serve warm or chilled.
Tips for the best Boiled Custard
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for (500 g / 1.1 pint) milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Boiled Custard ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Boiled Custard recipe medium to make?
It is rated medium: 7 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments