Boiled Custard

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Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


  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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