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Boiled Custard (The Kind You Drink)


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Why I Love This Recipe

This is a very old recipe in our family going back several generations. It used to be made on the old wood cookstove. I will write it out just like it was given to me with any explanations in parenthesis.

This is great with fresh coconut cake, applesauce cake, fruitcake, etc! We usually have it at Christmas.


Ingredients You'll Need

1 QT OF MILK
2 EGG YOLKS
2 TBSP SUGAR


Directions

1 QT OF MILK heated until you can stick your finger in it. (That means just to a simmer, not to a boil, won't burn your finger when you stick it in the milk!)


Cream together


2 EGG YOLKS


2 TBSP SUGAR


Stir into hot milk. (I usually add some of the hot milk to the egg yolks before adding to the milk on the stove.)


Let come to a boil.


Beat 2 egg whites until stiff.


Then add to the hot milk mixture. (Note: I get these ready while the milk is heating.


The egg whites will float on the top.


You did good if they are light and fluffy!


Granny said that is important! Now, if you don't like the consistency of egg whites floating on the top, just cream the whole egg with the sugar and eliminate this step.


This will give you just smooth custard with none of the white stuff floating on the top!


Each to his own on this!)


Add 1/4 tsp lemon flavoring.


Chill before serving.


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