Ingredients for Perfect Boiled Custard
- 4 large eggs
- 1/2 cup granulated sugar
- All Purpose Flour
- 1/4 teaspoon salt
- 3 cups whole milk (heated)
- Vanilla Extract
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How to Make Perfect Boiled Custard
- In the top of a double boiler, whisk together 4 large eggs until light and frothy.
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually add the dry ingredients to the whisked eggs, whisking constantly until the mixture is thick and pale yellow.
- Gradually whisk in about 1 cup of the hot milk into the egg mixture to temper the eggs, ensuring that it doesn't curdle.
- Add the remaining 2 cups of hot milk, whisking continuously until combined.
- Bring the water in the bottom of the double boiler to a gentle simmer over medium-low heat.
- Reduce heat to low, and cook the custard, stirring constantly with a spatula or whisk, for 20-25 minutes, or until the custard thickens significantly and coats the back of a spoon.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps (optional).
- Pour the custard into individual ramekins or a serving bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
17g
Carbs
6g
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