Southern Boiled Custard

What you need

  • 3 quarts whole milk
  • 2 1/2 cups sugar
  • 1 cup flour (cornstarch can be substituted)
  • 8 large eggs

Scald the milk in a saucepan over medium heat

Mix the sugar and flour together. We usually substitute for cornstarch to make sure we have a good thick custard.

Add just enough warmed milk to make a paste, and blend till smooth.

Add eggs to paste.

While stirring constantly, add paste mixture to the milk and cook over medium heat

until mixture begins to thicken. Mixture will cover the spoon at this stage.

Remove from heat and let cool.

Add 3-4 tablespoons pure vanilla.

Notes

Nanny would use lemon flavoring instead of vanilla. I’ve also added a tablespoon or two of rum flavoring.