Grandmother'S Boiled Custard

1. 1

   Break eggs into the top of a double-boiler and beat well with an electric mixer.

2. 2

   Measure sugar and cornstarch into a small mixing bowl, stirring well to combine.

3. 3

   Add sugar mixture, 4 cups of milk and pinch of salt to beaten eggs.

4. 4

   Cook mixture over medium heat, stirring constantly; adjust heat if necessary so that water simmers constantly but does not reach a hard boil.

5. 5

   Continue to cook, stirring constantly, until mixture turns an even, golden color and begins to thicken slightly (approximately 20 minutes).

6. 6

   Remove top of double-boiler from heat immediately and stir in vanilla extract.

7. 7

   Allow custard to cool slightly, and then check the consistency.

8. 8

   If it is too thick, you may use as much as one additional cup of milk to thin it without compromising the texture or flavor (cold is fine-- no need to heat it first).

9. 9

   If any solid'pips' have formed, pour custard through a mesh strainer to remove.

10. 10

    (That sometimes happens if the heat gets a little too high. Won't hurt you, but they're not very appealing.) This may be served warm or cold, but we much prefer it chilled.

* Per serving · 4 servings · Values may vary.

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