Southern Boiled Custard

Christmas time is here which means it’s time for a trip to the south to see family and to do some duck hunting. There are a few foods that you would probably never eat any other time of the year - boiled custard and egg nog are top of the list. Here is a recipe that has been handed down from generation to generation and is well worth breaking out whenever you want. 


Things you will need:

1 quart milk

1 cup sugar

5 eggs

1 vanilla bean, split


Set a double broiler on medium heat on the stove top and add milk to the upper pan.

In a mixing bowl beat eggs and sugar together till incorporated. 

When milk is hot, add a ladle worth into the egg sugar mixture to temper. 

Repeat this step a few times till eggs are warm and add back to milk (the problem you can run into is scrambling the eggs so you want to make sure that everything heats and cooks slowly - take your time.)

Constantly stir the custard in the double broiler till thick enough to coat the wooden spoon. 

Add vanilla bean and cook for another five minutes.  

Strain through a fine strainer or cheese cloth into a metal bowl and place over ice to cool. 

When cool put into a sealable container and put into refrigerator.  When serving my wife likes to add fresh grated nutmeg and I like a good homemade or high quality amaretto.