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Boiled Custard
- About
3 cups
- Difficulty
Easy
Published 1966
Ingredients
6 ¼ cup ⅛ teaspoon
Method
Beat the egg yolks until pale but not dry. Add the sugar, salt and milk. Cook and stir in the top part of a double boiler over simmering water. The water must never bubble into a boil.
When the custard reaches 175°F. on a candy thermometer, it is done and must be removed from the heat, flavored, and put aside to use. If you do not own a candy thermometer
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