Cookbook:Boiled Custard

Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for "boiled" custard, but ironically, as Mrs. F.L. Gillette said in The Whitehouse Cookbook, "it must not boil or it will curdle." See more on custard in general here.

Ingredients

 * 2 cups (500 g / 1.1 pint) milk
 * 2 eggs
 * ¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar
 * 1 teaspoon vanilla extract
 * 1 pinch salt (optional)
 * 1 tablespoon cornstarch (optional)
 * 2 tablespoons water (optional)

Procedure

 * 1) Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
 * 2) Beat eggs with sugar until uniform.
 * 3) Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
 * 4) Slowly stir egg mixture into remaining hot milk.
 * 5) Optionally, mix cornstarch and water and stir into custard.
 * 6) Stir over heat until thickened (should coat the spoon), without bringing to a boil.
 * 7) Remove from heat, and continue stirring to dry the custard slightly.
 * 8) Stir in vanilla before the dish has cooled completely.
 * 9) Serve warm or chilled.

Notes, tips, and variations

 * Replace vanilla extract with almond or maple extract, brandy or grated lemon zest.
 * Caramel custard: stir ½ cup 110 g / 3.9 oz) of sugar in a small pan until it becomes liquid and just begins to smoke. Stir it into the hot milk before adding the egg mixture.