Boiled egg custard

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Retro Dessert Recipe: Stirred Egg Custard — Recipes from The Kitchn | The Kitchn Custard Recipe Easy, Egg Custard Recipes, Leftover Egg Yolks, Egg Yolk Recipes, Dessert Ww, Retro Desserts, Vanilla Ice Cream Recipe, Egg Custard, Custard Recipes

As I was paging through some of my Southern community cookbooks in search of inspiration for Dessert Week, I kept stumbling over various recipes for “boiled custard.” I consider myself pretty Southern, but boiled custard is not something I grew up eating, nor would I have wanted to with that awful sounding name.

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Kate Maxwell
INGREDIENTSServes 6500 ml (2 cups /17 fl oz)  milk (see note)2 whole free range/organic eggs2 teaspoons vanilla bean extract2 tablespoons organic maple syrup or 1 tablespoon honey1 tablespoon cornflour or kudzuPinch nutmegMETHODHeat milk in a saucepan with vanilla and honey and bring to almost boiling point, then remove from the heat.Beat the eggs and cornflour in a stainless steel mixing bowl until combined.Pour the hot milk over the eggs and whisk in well.Pour the egg mix Thermomix, Paleo Custard, Healthy Custard, Custard Egg, Dairy Free Custard, Vegan Custard, Summer Trifle, Mango Custard, Milk Custard

When I first started working as a chef, a good custard was the foundation of many of our restaurant desserts. We called it Crème Anglaise and it was a velvety, smooth sauce made from egg yolks, whole milk, cream, vanilla bean and sugar. You could flavour it with anything you liked such as cinnamon, nutmeg, chocolate, citrus, coffee or pistachio. These days I like to make them a little healthier, using less saturated fat and less sugar that's a lot kinder to the arteries. This custard is made…

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Chavelli Sulikowski