Southern-Style Soft Custard Recipe

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Southern-Style Soft Custard Recipe
Southern-Style Soft Custard Recipe photo by Taste of Home
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Southern-Style Soft Custard Recipe

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This recipe has been handed down in our family for many years. Custard is one of our favorite desserts for holidays. We also make sure to take it to neighbors and friends when they are ill, since it's very nourishing.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 egg yolks
  • 4 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 pint milk
  • 1/2 teaspoon vanilla
  • Sliced pound cake
  • Fresh berries of choice

Directions

Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler and cook over simmering (not boiling) water; stir constantly until mixture coats back of spoon-about 7-10 minutes. (You should be able to run your finger down the center of the spoon and have the pattern stay intact.) Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries. Yield: 8 servings.
Originally published as Southern-Style Soft Custard in Country June/July 1990, p47

Nutritional Facts

1/4 cup: 85 calories, 4g fat (2g saturated fat), 88mg cholesterol, 70mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 3g protein.

  • 3 egg yolks
  • 4 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 pint milk
  • 1/2 teaspoon vanilla
  • Sliced pound cake
  • Fresh berries of choice
  1. Beat together eggs, sugar and salt. Scald milk (heat to 180°) and pour slowly over egg mixture. Return mixture to top of double boiler and cook over simmering (not boiling) water; stir constantly until mixture coats back of spoon-about 7-10 minutes. (You should be able to run your finger down the center of the spoon and have the pattern stay intact.) Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Add vanilla. If mixture separates, beat with egg beater until smooth. Serve chilled over slice pound cake; top with berries. Yield: 8 servings.
Originally published as Southern-Style Soft Custard in Country June/July 1990, p47

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