Has anyone ever made "Boiled Custard"?

Question

It's not a "custard"...it's more like egg nog without the nutmeg etc....and it's thicker. You drink it (with vanilla flavoring or some of the "good stuff" in it). My mother used to always make a big punch bowl of it every holiday. I think it's milk,eggs, sugar..boiled in a double boiler for a long time. Do any of you have the recipe to share??Thanks.

juju...Are you from Memphis? I'm originally from Union City!!

Sapphire...It's #2. Thank you so much. Only we didn't strain it..love the lumps!!

Taylor...Sure wish I could call my mother!!

(Taylor is 15 yr. old. Don't thumbs down him..he doesn't know any better.)

Dee..We liked it cold..not warm or hot.

Answer 1

Could one of these be the one that you are looking for:

Boiled Custard I

INGREDIENTS
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract

DIRECTIONS
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
***********************************************
Boiled Custard II
INGREDIENTS
10 eggs
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract

DIRECTIONS
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
Add vanilla extract and strain using a sieve. Chill before serving.

Answer 2

My father made egg nog which is much different from the egg nog we buy in the store.

It was a tradition on Christmas Eve.

The recipe sounds much the same, but he did add nutmeg and for the adults some of that good stuff.

The consistency was a lot like 7 minute frosting.

He beat it with a hand beater as it cooked, but it was thin enough to drink.

It was warm, not hot, and he always served it in a tea cup.

Thanks for the question.

Sorry, I have never had his recipe.

Answer 3

Oh yes--my grandma and mom both made it and so did I for my kids...a special treat was a "floating island" pudding dish with a base of boiled custard and meringue 'islands' floating on top with sprinkles of nutmeg. As a sauce for puddings [of the steamy-steamed persuasion] it held the British Empire together...remember Bird's Custard Powder? With a good gun, a packet of Bird's and a Book of Common Prayer, an Englishman could cover the world with good sportsmanship, right thinking and something halfway decent for afters. Even with milk from a Cape buffalo, right?

Answer 4

I do have an old English recipe for you.
50gr sugar ,a pinch of salt, 3level tbl spoons of pl flour, 2egg yokes,sugar to taste, vanilla essence to taste. 300ml of milk.

method; make a blond roux ,melt butter and add flour , stir constantly to remove all lumps gradually add milk (do not stop stirring), bring to the boil (keep stirring) boil for several minutes until cooked, (you can stop stirring)remove the mixture from heat and add well beaten egg yokes and sugar and essence. Finish cooking (yes stirr again and don't stop)
without boiling (I did use a double boiler)
When you thing it has cooed enough and you are sick of stirring taste it to make sure, remove from heat and let cool.
this mix is ideal for cream puffs. (pour yourself a glass of wine you have earned it. bac hai.

Answer 5

That sounds delicious. Will have to try the recipes in some of your answers but first i will need to find a double boiler.

Answer 6

Yes I've made it and it's goooood! No recipe on hand.
This year one 1 quart of boiled custard cost $2.50 in Memphis
Tennessee. last year it cost 1.79. Whew! Big increase huh?
Blessings Juju

Answer 7

It was a standard Christmas treat at my house when my mother was alive. She served it in a small glass or cup along with a slice of wonderful homemade pound cake. I haven't thought of it in years. I'll look for Mom's recipe.

Answer 8

I agree. It is a rare thing for me too. I get to thinking about the basics that need done and then it's this or that also needs done. It never ends.

Answer 9

Is this what you are looking for?
http://www.recipesource.com/side-dishes/beverages/boiled-custard-eggnog1.html

Answer 10

why ask people on the internet? call up your old lady and ask her, she probably makes it the best anyhow!