Memories Around the Table: Boiled Custard

Caroline Raby is a contributor to the new cookbook Memories Around the Table. She has a recipe in the book for boiled custard which is truly delicious. In the recipe, both her grandmother and great-grandmother are included. Below is a photo of her great-grandma, Lucy Doles.

1918 Photo of Lucy Doles Whitehead of Scotlant Neck, NC

One of our family favorites was my maternal great-grandmother's boiled custard. It was easy to make and immensely enjoyable.

My grandmother would make it when my sister and I were sick with sore throats or other childhood illnesses, and it was a traditional part of the Christmas trifle, known as "tipsy cake”, also including cake, roasted almonds, whipped cream, and spirits. (The children's portions always had orange juice.)

Boiled custard chilled was relished on hot summer days, and when warmed, enjoyed on cold, blustery ones. It was also enjoyed when shared with my parents’ friends and neighbors.

~ Caroline Raby

And here's the recipe for you to try.

Boiled Custard

Lila W. McDaniel
September 2, 1888 ~ January 8, 1978

3 eggs, well beaten
1 quart whole milk
1/2 cup sugar
3 large serving spoons of flour added to sugar
Pinch salt
1 teaspoon vanilla

Pour milk into a deep stew pan. Set the pan in an iron frying pan containing boiling water (serving as a double boiler). Let the milk warm until small bubbles form along the sides. While the milk is heating, beat the eggs and slowly add the sugar/flour mix stirring until the mixture is thickened. Pour the egg mixture into the hot milk and constantly stir with a wooden spoon (essential—a metal spoon won't work) until the custard coats the spoon and drops off. Remove custard from the heat, add the vanilla and stir until mixed. Chill and then pour into a large pitcher, cover, and refrigerate. Serves 4-6. Can be poured over vanilla ice cream, strawberries, or cake.



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