Colonial Custard – a delicious recipe with Milk, Eggs, White Sugar, Vanilla, Ground Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the milk in a two quart double boiler. Place a thermometer into the milk so that you can monitor the temperature.
2
In a medium bowl, whisk together the eggs and sugar.
3
When the milk reaches 120 degrees F, add about 1/4 cup of the hot milk into the egg mixture to temper it. Make sure to stir rapidly as you do this. (This helps to keep the eggs from scrambling).
4
Now add the egg mixture into the double boiler with the remaining milk. Continue heating and stirring until the mixture reaches 180 degrees F.
5
When finished, strain the hot mixture through a sieve into a bowl. You do this in case you scrambled some of the egg.
6
Add the vanilla into the mixture.
7
Serve warm or chilled. If you like, you can add some rum or Jack Daniels.
8
You could sprinkle it with cinnamon like I did, or shave some
9
chocolate over the top.
10
Refrigerate leftovers.
363
kcal
Calories
11
g
Fat
53
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 quart Whole Milk, 4 whole Large Eggs, 1 cup White Sugar, 1 Tablespoon Vanilla Extract, and more.
Yes, Colonial Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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