Boiled Custard

Preparation info

  • Makes About

    3 Cups

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Boiled Custard must never be allowed to boil. This is the custard sauce—crème anglaise—that accompanies cake slices and fresh fruit. Chilled in cups, it is offered as “morning custard.” One of the first kitchen chores I was assigned as a child was stirring the custard in the double boiler. The sauce is served warm or chilled. If chilled, be sure to stir it occasionally to prevent a skin from forming on the surface. The richness of the sauce can be altered by varying the number