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  • 4 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 quart whole milk
  • 1 tablespoon vanilla extract


  1. Beat egg yolks and add sugar. Beat well. Make a paste of cornstarch and 1/4 cup milk. Combine egg mixture with remaining milk and cornstarch mixture. Cook, stirring constantly, in a double boiler over barely simmering water until desired consistency is reached. (When the mixture coats the back of a spoon, it's done.) Let cool completely. Pour into a pitcher and stir in vanilla. Refrigerate, uncovered, until cold. (Mixture will thicken as it cools.) Once cold, cover, refrigerated up to 5 days  Stir well before serving. Makes 4 cups.
Note: For a decadent dessert, serve boil custard in small cups with 1 tablespoon bourbon stirred in. Top with a small dollop of sweetened whipped cream.

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The recipe was originally published as Boiled Custard on

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