Southern Boiled Custard Recipe
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
This is a very simple and delicious homemade, vanilla custard.
This straight-forward preparation of a simple pudding produces a smooth, comforting concoction which is delicious served warm or cold.
Okay everyone who does not know what BOILED CUSTARD IS: If you know what egg nog is, boiled custard is that without the extra flavoring like rum, etc. Of course its not a custard pie, custard is a form of "pudding". Also, by "eggy", if you have chunks of egg, you are cooking too hot, and not stirring constantly, and not doing a sufficient job with the strainer. I have noticed that it is good to strain it twice. If you strain it when putting it in to its cooling pitcher, etc. thats gets the base of it out. Then if you strain it again when it has been cooled, that takes the clumps that have joined then. Then put it into the refrigerator and have happy holidays. If you are fed up with making this stuff, just go buy it. Now I'll tell you, not very many people carry Boiled Custard, but the brands I have seen are Sealtest, Southern Bell, and Deans. Request it if you local grocer doesn't carry it. -Talbott, KY
My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon.
Stiffly beaten egg whites lighten up warm vanilla pudding in this vintage recipe.
Feast your eyes on the collection "Christmas" by Cooking-for-7.