Boiled Custard

[donna]

I have always enjoyed boiled custard. My Mom made it often. This recipe is from early 1920s from cookbook I received from a dear friend that I went to church with years ago.

Boiled Custard

1 cup milk
2 eggs
2 tablespoons sugar
pinch of salt
few drops of vanilla
grating of nutmeg

Reserve one egg white for the meringue. Scald milk in double boiler. Beat eggs, add sugar and salt and pour gradually in the scalded milk. Pour back into top of double boiler and stir constantly until it coats the spoon. Add vanilla and cool. Serve with meringue made by beating egg white until tiff and sweetening to taste. Sprinkle with nutmeg. Serves 2.

"Modern Priscilla Cook Book", Special Subscriptions Edition, 1924.

 

[Deleted User CS]

Donna. Mother used a similar custard recipe for pouring over freshly cut peaches. It was absolutely delicious. This is a very good basic custard recipe that is missing a shot of either brandy or orange liquor which elevates this wonderful desert to the next level. Thanks for sharing. David.

 

[donna]

Thought bump this boiled custard recipe since another one just been posted.