Boiled Custard

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 egg yolks
  • ¼ cup sugar
  • teaspoon salt

Method

  1. 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.

  2. 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