Boiled Custard Recipe is back in 1857

This recipe for boiled egg custard is taken from The Great Western Cook Book.

Boiled custard can be spooned over angel food cake.

Our family likes Boiled custard over eggnog.


Beat six eggs well, add six tablespoonfuls of sugar, beat it well with the eggs;
 boil three pints of milk, pour it over the eggs, but be sure to stir them all the time, 
or it will be apt to curdle; put it back in the saucepan; stir it a few moments, over the fire, take it off, stir it until nearly cool.

A few creative cooks like to reserve the egg whites, beat until stiff then fold them into the warm custard. 
Others rely on a small amount of cornstarch or flour for thickening. 
For caramel-flavored custard, try heating and melting the sugar in a heavy-duty saucepan; 
whisk in the milk until smooth.

TIPS FOR SUCCESS (making cooked eggnog or boiled custard) :

.
1. To prevent curdling, temper the eggs by scalding the milk, then slowing whisking it into slighlty beaten eggs in a large bowl. 
This gradually raises the eggs temperature.

2. Cook over gentle heat, preferable in a double boiler. 
If you overcook the milk and egg mixture, the eggs may scramble.

3. Cook custard until it lightly coats the back of a large spoon. 
If you drag your finger down the length of the spoon and notice a path, it has cooked enough. Remember,
 the custard thickens when cooled. 

4. To cool custard quickly, set bowl into a larger bowl filled with iced water. 
Stir several times for a few minutes until lukewarm. 
Pour into a clean glass container, cover tightly and refrigerate immediately.