Boiled Custard
Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for "boiled" custard, but ironically, as Mrs. F.L. Gillette said in The Whitehouse Cookbook, "it must not boil or it will curdle." See more on custard in general here.
Ingredients
- 2 cups (500 g / 1.1 pint) milk
- 2 eggs
- ¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt (optional)
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)
Ingredients for 3 servings (725 g) · the original recipe
Method
- 1
Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
- 2
Beat eggs with sugar until uniform.
- 3
Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
- 4
Slowly stir egg mixture into remaining hot milk.
- 5
Optionally, mix cornstarch and water and stir into custard.
- 6
Stir over heat until thickened (should coat the spoon), without bringing to a boil.
Stovetop - 7
Remove from heat, and continue stirring to dry the custard slightly.
- 8
Stir in vanilla before the dish has cooled completely.
- 9
Serve warm or chilled.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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