Granma’s Boiled Custard

Granma's Boiled Custard Recipe
Granma’s Boiled Custard Recipe

Below are the typed directions for Granma’s Boiled Custard.  A boiled custard is one of my favourite desserts, but unfortunately the rest of my family are not as impressed with this type of sweet, so I don’t get to have it very often.

To every pint (560 mils) of milk allow 3 or 4 eggs.  Sugar and flavouring to taste.  Beat the yolks for a few minutes, put the milk into a stewpan and when it boils pour it over the eggs whisking all the time, strain back into the stewpan and whisk well till it boils, take it at once from the fire and pour into a basin sweeten and flavour and if to be served cold, whisk every now and then till it is just warm, then pour into glasses.

Can you imagine a time when to make a custard one had to strain a custard through muslin?  Modern day kitchen strainers seem so much more convenient.  I must admit that I haven’t tried this recipe of Granma’s.  When I cook Granma’s recipes I like to follow her directions to “the letter’, but straining custard through material just does not appeal.  Added to that is the fact that when I do make this custard the recipe that I have used for all of my married life is really yummy.

My recipe for Boiled Egg Custard is a bit different in that it stipulates 560 mils milk + 300 ml pure cream to 5 egg yolks, 1 teaspoon vanilla essence and 1/2 cup sugar.  This is the recipe that I have followed for the past 35 years – and I love it.


  1. Heat the milk, cream and vanilla  in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  2. Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  3. Remove from heat and strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.

Who else out there loves Boiled Egg Custard?


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