Boiled Custard

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Preparation info

  • About

    3 cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 egg yolks
  • ¼ cup sugar
  • teaspoon salt
  • 2 cups scalded milk
  • Vanilla extract or sherry to taste

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, watch the stirring spoon. When it coats all over with the egg mixture and nothing drips from it, 175°F. has been reached.

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