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Aunt June's Boiled Custard

Makes: 16 servings
Serving size: 1/2cup
Prep 10 mins Cook 25 mins Cool 1 hr Chill Up to  3 days
Aunt June's Boiled Custard
Ingredients
  • 5 1/2  cups  milk
  • 2  cups  heavy cream
  • 1  vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 1/2  cups  sugar
  • 1  teaspoon  kosher salt
  • 6  large  egg yolks
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)
  • Servings Per Recipe 16,
  • cal. (kcal) 240,
  • Fat, total (g) 14,
  • chol. (mg) 126,
  • sat. fat (g) 9,
  • carb. (g) 24,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 23,
  • pro. (g) 4,
  • vit. A (IU) 680,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 169,
  • Potassium (mg) 156,
  • calcium (mg) 131,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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