Ingredients for Grandmother's Boiled Custard
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grandmother's Boiled Custard? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grandmother's Boiled Custard
- In a medium saucepan, whisk together the milk, heavy cream, sugar, and salt until the sugar is dissolved.
- In a separate bowl, whisk together the eggs and cornstarch until well combined.
- Slowly temper the egg mixture by gradually whisking in about 1 cup of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard into individual serving dishes or ramekins.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill and set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
13g
Carbs
8g
