Boiled Custard

By the RecipeCafe Archives

Ingredients

• 2 cups (480 ml) whole milk, scalded
• 0.25 cup (50 g) granulated sugar
• 3 large egg yolks
• 1 teaspoon (0.6 ml) salt
• 0.25 teaspoon (1.25 ml) vanilla extract

Instructions

1. 1. Scald the milk (scalding: heat milk in a saucepan over medium heat to just below a simmer, about 180°F / 82°C, until small bubbles form at the edges and a faint skin appears on the surface — do not boil). Remove from heat.
2. 2. In a heatproof bowl, beat the egg yolks slightly — just enough to break them and blend with the sugar and salt; do not whip to a foam. Add the sugar and salt and stir to combine.
3. 3. Temper the eggs (tempering: gradually raise the temperature of the egg mixture by adding the hot liquid in small increments, preventing curdling): while stirring constantly, pour the hot milk into the egg mixture in a slow, steady stream, a few tablespoons at a time at first, then in a thin continuous stream.
4. 4. Pour the mixture into the top of a double boiler set over gently simmering water. Cook, stirring constantly, until the custard thickens and coats the back of a metal spoon, 8–14 minutes. A thermometer inserted in the custard should read 170–175°F (77–79°C). The coating test (nappe): draw your finger across the back of the spoon — the line should hold cleanly.
5. 5. Remove from heat immediately and strain through a fine-mesh sieve into a clean bowl. Prolonged cooking will cause the custard to curdle. If curdling occurs, beat vigorously with a rotary hand beater (period term: Dover egg-beater) or a whisk until the texture smooths, though the custard will be thinner than intended.
6. 6. To prevent a skin from forming on the surface during chilling, press a sheet of plastic wrap directly onto the surface of the custard (period method: cover with a perforated tin lid to allow some steam to escape while blocking air).
7. 7. Chill in the refrigerator until cold, at least 2 hours. Stir in the vanilla extract once cooled. Serve cold.
8. 8. Optional variation (when eggs are limited): replace 1 egg yolk with 1/2 tablespoon (4 g) cornstarch, blended smooth with a small amount of the cold milk before adding. Proceed as above.