NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Aunt June's Boiled Custard

5.0 by 3 people
3,472 views
Rate me!
  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Prep: 10 mins
  • Cook: 25 mins
  • Cool: 1 hr

Aunt June's Boiled Custard

Ingredients

Directions

  1. In a large heavy-bottom saucepan, heat the milk, cream, and vanilla bean, and reserved seeds over medium heat just until scalded (just before the boiling point). Remove from heat, add sugar and salt, then whisk until sugar is dissolved. Discard the vanilla bean.
  2. In a medium bowl, whisk the egg yolks. To temper the eggs, slowly whisk about 2 cups of the warm milk mixture into the eggs. Whisk the milk-egg mixture into remaining milk mixture in pan.
  3. Place saucepan over very low heat. Cook, whisking constantly, for 10 to 15 minutes, until mixture is thickened (coats back of metal spoon). Remove from heat. Strain custard to remove any lumps. Cool for 1 hour. Cover and refrigerate until ready to serve (up to 3 days). Serve chilled.

From the Test Kitchen

If you don't have a vanilla bean, stir in 1 tablespoon vanilla after thickening.

To cool custard quickly, place the pan with custard into a sink of ice water for 1 to 2 minutes, stirring constantly.

Nutrition Facts (Aunt June's Boiled Custard)

    Per serving:
  • 240 kcal cal.,
  • 14 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 126 mg chol.,
  • 169 mg sodium,
  • 24 g carb.,
  • 23 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...