Easy Boiled Custard – a delicious recipe with milk, cornstarch, condensed milk, eggs, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 cup milk and cornstarch in top of a double boiler, stirring until well blended. Add remaining 3 cups milk and sweetened condensed milk; stir well. Cook over boiling water, stirring constantly, until mixture thickens and is smooth.
2
Beat egg yolks slightly. Gradually stir one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat, and stir in vanilla and salt. Set custard aside and let cool to room temperature.
3
Beat egg whites (at room temperature) until stiff peaks form. Gently fold egg whites into cooled custard mixture; chill thoroughly. Spoon custard into individual serving bowls to serve.
316
kcal
Calories
16
g
Fat
24
g
Carbs
18
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 6 ingredients. The key ingredients include: 4 cups milk , divided, 1/3 cup cornstarch, 1 (14-ounce) can sweetened condensed milk, 3 eggs, separated, and more.
Yes, Easy Boiled 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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