Prepared Directions for Toothing Custard
Active Time:20 mins Total Time: 2 hrs 35 mins Servings:8If you're unfamiliar with boiled custard, you wouldn't be in the minority, even if your Southern heritage stretches back five or six generations. This rich, thick drinking custard is a favorite in certain Southern regions, particularly Southern Appalachia and Mississippi and Alabama (as our team's family lore suggests), but other Southerners may think you're referencing eggnog under a different name.
Though there are some similarities, custard boiled and eggnog are distinct entities. Boiled custard is thick, with a velvety, smooth consistency, crafted by combining eggs, sugar, and milk, then gently warming till just heated through.
Despite its misleading name, boiling this mixture would actually be detrimental. The term "boiled" stems from its preparation method, not the cooking technique itself. Overcooking, which can result in ruinous boiling, is something one should try to avoid. Instead, simmer the custard mildly until it reaches the desired temperature, then promptly chill it to let it thicken without curdling.
Traditionally, boiled custard is alcohol-free, but one might opt for a bottle of bourbon, brandy, or rum to infuse it with some additional oomph, if desired. The addition of nutmeg or allspice as seasoning is also possible for those wanting to add some variety to this holiday delight. Just serve it in a teacup (or any container of your choice) and share it with family and friends during the holiday season. Cheers!
Is Boiled Custard Served Hot Or Cold?
Typically, boiled custard is served chilled. After cooling down to room temperature, it’s then refrigerated until it reaches a desired chill. It thickens and takes on a rich, creamy texture as it cools. In certain cases, it's used as a sauce for cakes, and can be served either warm or at room temperature.
Tips from the Southern Living Test Kitchen
Curious about boiled custard or striving to recreate your grandmother's recipe? The Southern Living Test Kitchen has some expert tips to share before you begin:
- Cooking custard requires going slow and low. Medium-low heat is your best ally, as higher heat can cook the eggs too quickly, leading to an undesirable texture.
- Instead of using a double boiler, cooking the custard in a heavy-bottomed saucepan and straining it into an ice bowl is a better option. This helps halt the cooking process sooner and lowers the possibility of overcooking and scorching.
- Boiled custard can be stored in the refrigerator for up to three days. Make sure it's tightly covered with an airtight lid to prevent absorption of odors from other foods and to preserve its freshness.
- Boiled custard is not recommended for freezing--the texture will drastically change.
- Look for the custard to thicken sufficiently to coat the back of a spoon and leave a clear mark when drawn with a finger.
Ingredients
- 4 cups whole milk
- 5 large eggs
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1/16 tsp. ground nutmeg, plus more for sprinkling
- Whipped cream
Directions
Prepare strainer:
Set a large fine mesh strainer over a medium heatproof bowl and place the bowl in a shallow pan of ice water.2. ### Combine sugar and eggs:
In a medium bowl, whisk together sugar and eggs until the mixture is smooth.3. ### Heat milk, and add egg mixture:
Heat milk in a large heavy saucepan over medium-low, stirring frequently, until small bubbles appear around the edges, approximately 8 minutes. Gradually pour 1 cup of the hot milk into the egg mixture, 1/3 cup at a time, while whisking constantly. Slowly pour egg mixture into the saucepan, whisking constantly.4. ### Cook custard mixture:
Cook on medium, stirring constantly, until the mixture coats the back of a spoon and reaches 180°F on an instant-read thermometer, about 4 minutes.5. ### Strain custard and cool:
Remove from heat and pour custard through the fine mesh strainer into the bowl placed on ice, discarding any solids in the strainer. Stir in vanilla and nutmeg. Let custard sit in the ice bath, stirring frequently, until it reaches room temperature, approximately 15 minutes. Cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator until it’s cold, 2 to 3 hours. Serve with a dollop of whipped cream and sprinkle with additional nutmeg.
This boiled custard recipe is perfect for the holiday season, especially when served chilled as a Winter Drink. You can infuse it with some additional oomph by adding a bottle of bourbon, brandy, or rum. Nutmeg or allspice can also be added as seasoning to add some variety, making it a delightful Christmas Recipe. Following the expert tips from the Southern Living Test Kitchen, ensure to go slow and low, use a heavy-bottomed saucepan, and strain the custard to reduce the risk of overcooking. Serve this thick, velvety, and smooth drink in teacups and share it with family and friends during Entertaining Ideas Tips for the holiday season.
