Boiled custard is a southern tradition that has been used for centuries in recipes like banana pudding, pies, and homemade ice cream. It adds the richness and flavor of a pastry cream to every recipe it’s used in, but it’s not as thick.

　　

Ingredients

makes 2 1/2 cups

　　2 cups whole milk

　　6 tablespoons sugar

　　1 tablespoon cornstarch or 2 tablespoons all-purpose flour

　　Pinch of salt

　　2 large eggs

　　1/2 teaspoon vanilla extract

　　

Step 1

Heat 1 1/2 cups of the milk in a double boiler until a skim forms (just before boiling) on the top of the milk.

　　

Step 2

Sift together the sugar, cornstarch, and salt in a mixing bowl. Stir in the remaining 1/2 cup milk.

　　

Step 3

Beat the eggs in a small bowl. Whisking constantly, slowly stream 1/4 cup hot milk into the eggs.

　　

Step 4

Slowly pour the egg-milk mixture back into the double boiler, whisking constantly to prevent lumps. Stir in the sugar mixture and continue cooking the custard until it thickens, about 15 minutes, stirring constantly (see Note). Stir in the vanilla.

　　

From Gwen

Step 5

Don’t be turned off by the term custard. This is delicious served cold.

　　

Note

Step 6

Combining hot milk and eggs is a delicate process, and lumps may appear even if you are very careful. If lumps do appear, strain the custard through a fine sieve.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.