Old Fashioned Boiled Custard Recipe
I always enjoy finding recipes from times gone by and when I discovered this custard recipe from 1857 I decided to give it a try.
A pint is 2 cups, so to try the recipe I cut it into three.
I have to admit that growing up my idea of “made from scratch” custard was using Bird’s Custard Powder. Other than that it was opening a tin of Devon Custard. So, I always feel very proud when I make custard with eggs. Though it is exceptionally easy, it just feels like an accomplishment!
I whisked this custard well and it was very light and airy. It was also very thin. And then I realised that I couldn’t read… and put it back into the pot to cook for a few more minutes. It thickened up nicely and it was a really light custard that was good on its own, but would really be good with a sticky toffee pudding!
Boiled Custard Recipe
This recipe for boiled egg custard is taken from “The Great Western Cook Book, or Table Receipts Adapted to Western Housewifery” by Mrs. A. M. Collins, published by A. S. Barnes & Company, New York, in 1857.
“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.”