Southern Boiled Custard
Indulge in the creamy, velvety richness of Southern Boiled Custard, a classic holiday treat steeped in tradition and warmth. This nostalgic recipe combines simple pantry staples like whole milk, heavy cream, egg yolks, and pure vanilla extract to create a luxuriously smooth custard that’s perfect for sipping or drizzling over desserts. Gently cooked to perfection, the custard boasts a luscious texture and a lightly sweet flavor, enhanced by a hint of nutmeg for an aromatic finish. With its comforting, old-fashioned charm, Southern Boiled Custard is the ultimate festive dessert drink for holiday gatherings or cozy evenings. Serve it chilled in elegant cups for a sophisticated touch, and enjoy the timeless elegance of this Southern favorite.
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Recipe Information
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- 1 pinch nutmeg (optional, for garnish)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until small bubbles form around the edges, but do not let it boil. Stir occasionally to prevent scorching.
Meanwhile, in a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
Once the milk and cream mixture is hot, slowly ladle about 1/2 cup of it into the egg and sugar mixture while whisking constantly. This will temper the eggs and prevent curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk and cream, whisking continuously.
Reduce the heat to low and cook the custard, stirring constantly with a wooden spoon or heat-safe spatula. The mixture will gradually thicken; keep an eye on it to ensure it does not boil.
To check for doneness, the custard should coat the back of the wooden spoon. Swipe your finger across the spoon—if the line holds, it’s ready. This is typically around 175-180°F if using a kitchen thermometer.
Remove the saucepan from heat and stir in the pure vanilla extract and a pinch of salt.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles. Allow the custard to cool slightly at room temperature, then cover and refrigerate for at least 2-3 hours or until well chilled.
Serve the custard in small cups or glasses, and garnish with a pinch of nutmeg, if desired. Enjoy as a drink or pour over your favorite dessert!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 247.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 1333 mg | 103% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
