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Boiled custard is the basis of so many Southern desserts. Whether we pour it over pieces of cake, use it as the custard in our banana pie, or simply drizzle it over fruit, you'll love the light, rich flavor. And, yes, I said drizzle or pour...'cause this is a thin custard, almost like a sauce.
What You'll Need:
- 4 cups (1 quart) milk
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
What To Do:
- In a large saucepan, combine the milk, sugar, and eggs. Cook over medium heat for 12 to 15 minutes, or until the mixture comes to a boil, whisking frequently.
- Once the mixture begins to boil, whisk constantly for 5 to 6 more minutes until it coats a spoon and is shiny.
- Whisk in the vanilla and remove from the heat. Let cool slightly before using. Makes about 1 quart.
Do not overcook this, or the eggs will cause it to curdle. Sometimes I like to serve it over gelatin cubes. You can even freeze it and serve as frozen custard.
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This pot roast recipe was shared with us by a grandma who loves ballroom dancing! Whenever she made this comforting meal for dinner, the whole family would rush to the table. Plus, Grandma Lois' Pot Roast is made in one pot, so you know it's going to be easy. That leaves a lot more time for dancing!