Why has this always been called "boiled custard". The last thing you want to do is let this boil.
Boiled custard normally would bring up thoughts of Christmas in many families. Simple Boiled Custard with a plate of your favorite Christmas cookies or simply served plain.
Okay I know it isn't Christmas, I haven't totally lost my mind, yet. I have been noticing all these recipes for "sweet cream" to spoon over fresh berries, so I thought why not this beautiful simple custard, because that's really all they are, except sweeter and heavier. The simple custard allows the fresh taste and sweetness of the berries to shine through. Use any berries you like or mix them up. I used peaches, blueberries and raspberries the last time.
This is not thick and heavy like a pie filling, but very pourable like old-fashioned cream.
Simple Boiled Custard
makes 4 cups
4 cups milk or half-and-half
6 egg yolks (save the whites for an angel food cake)
3/4 -1 cup sugar
2 tablespoons cornstarch
Dash of salt
2 teaspoons good vanilla extract
1. Pour milk into top of a double boiler, and bring water to a boil. Heat milk until tiny bubbles begin to appear around edges of pan. Remove from heat.
2. Whisk egg yolks until frothy. Add sugar, cornstarch, and salt, beating until thickened. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly.
3. Cook custard in double boiler over low heat, stirring occasionally, 25 minutes or until thickened and a candy thermometer register 180 degrees F. (DO NOT BOIL) Stir in vanilla.
4. Pour custard through a mesh strainer in case there are lumps or a tiny piece of egg shell.
5. Serve warm or cold, over berries or plain.