ForkwiseBoiled Custard
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 cups (500 g / 1.1 pint) milk
- 2 eggs
- ¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt (optional)
- 1 tbsp cornstarch (optional)
- 2 tbsp water (optional)
Method
- Heat milk and salt (if using) in a double boiler until bubbles form around the edges.
- Beat eggs with sugar until uniform.
- Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.
- Slowly stir egg mixture into remaining hot milk.
- Optionally, mix cornstarch and water and stir into custard.
- Stir over heat until thickened (should coat the spoon), without bringing to a boil.
- Remove from heat, and continue stirring to dry the custard slightly.
- Stir in vanilla before the dish has cooled completely.
- Serve warm or chilled.
Video
Video by WLOS News 13, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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