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BEST EVER BOILED CUSTARD

Posted by Dina-Marie Oswald on

One of my all-time-favorite desserts is Boiled Custard – the old fashioned kind. If you have never had it, let me try to describe it…

Boiled Custard is creamy smooth,

Deliciously inviting – inviting you to eat more, that is!

Incredibly tasty.

Unbelievably satisfying.

OK, enough said. It just plain tastes great!

 

I still remember the first time I tasted Boiled Custard as a young girl- it was in Macon, Ga. (my hometown) at a restaurant we frequented. If you are ever in Macon, Ga., you must, with a capital “M”, eat at the S&S Cafeteria. If you get nothing but dessert and coffee, get their Boiled Custard. It seriously melts in your mouth! But if you have time, eat a whole meal – the rest of the menu is basically the same as when I was growing up so, if you need a suggestion for the main course, the liver and onions is fantastic!

I have made a lot changes changes to my diet since the days of childhood – healthy changes! Processed sugar no longer has a prominent place in our diet. I have learned to use honey and sucanat for healthier desserts.

So, when I got a hankering for Boiled Custard, I knew some tweaks to the traditional recipes were needed. The resulting dessert exceeded my expectations. I could almost close my eyes with that delicious mouthful and imagine that I was back in Macon, Ga. eating at that old favorite restaurant! And, I had the satisfaction of knowing that my version is healthier!

Rapadura vs Sucanat

Best Ever Boiled Custard can be sweetened with honey, Rapadura, Sucanat or raw sugar – all four options are given in the recipe below. What is the difference?

Rapadura, is a whole food varying in color from batch to batch. The molasses is not separated out of Rapadura, it is not heated to high temperatures and therefore retains its vitamins and minerals. However, Rapadura is expensive. So, in an effort to balance health and budget, I choose Sucanat.

Sucanat is heated to higher temperatures, the molasses is separated but then re-blended to make a consistent product. Sucanat also adds a delicious hint of molasses. If you are on a budget, Sucanat may be an alternative for those times when you want a healthier dessert!

I used my Le Creuset enameled cast iron pot which I had purchased at an outlet store to cook the Best Ever Boiled Custard. Le Creuset is also available from my affiliate partner, like this 5 1/2 qt. round Dutch oven. If you haven’t tried Le Creuset, it’s big advantage over other cookware is its ability to heat foods so evenly.

In cooking the boiled custard, there was no problem with the custard sticking during cooking. If you don’t have Le Creuset, don’t worry, you could also use a double boiler or a heavy boiler. Whatever you choose to cook the Best Ever Boiled Custard in, you are gonna love it!

Best Ever Boiled Custard

Best Ever Boiled Custard

prep 

cook 

total 

yield 6 servings

Ingredients

  • 1 qt. plus ½ cup whole milk
  • 5 egg yolks
  • 1 c. Sucanat, Rapadura, raw sugar or ¾ c. honey
  • ¼ c. unbleached flour or sprouted flour
  • 2½ tsp vanilla

Instructions

  1. In a double boiler or heavy boiler, heat 1 qt of the milk to scalding - just before boiling.
  2. Beat egg yolks and Sucanat, Rapadura, honey or raw sugar thoroughly.
  3. Stir in the flour then add the remaining milk.
  4. Cook stirring constantly until the custard thickens and coats the spoon.
  5. Remove the custard from heat and stir in the vanilla.
  6. Pour the custard through a sieve or wire mesh strainer into a large bowl. Whip vigorously for a few minutes.
  7. Chill and Enjoy!