Boiled Custard


2 cups milk
2 egg yolks
2 tablespoons sugar
1/2 teaspoon vanilla
2 egg whites
3 tablespoons powdered sugar

Makes 4 servings.


  • In the double boiler heat the milk until start to boil.
  • Beat the sugar and egg yolks until light and fluffy, then add them into the boiling milk; stir until it begins to thicken, then take it from the fire; add the vanilla and stand aside to cool. When cool, pour into a glass custard dish.
  • Preheat oven to 300º F (150º C).
  • Beat the whites until stiff, add three tablespoons of powdered sugar gradually. Heap them on a plate and stand in the oven for a moment until slightly brown, then loosen from the plate, slip off gently on top of the custard;
  • Serve very cold.

Real Cooking

Did You Know?
For its thickness, or solidity, a true custard (or plain custard) depends largely on the thickening property of the protein material in the eggs. Here, again, as in the preparation of other foods, only a certain proportion of milk and eggs will thicken, or solidify, upon being cooked. In general, the correct proportion for a true custard is 1 egg to 1 cup of milk. So important is this proportion that it should be memorized. Before the eggs are added to the milk, they are, of course, beaten, but their beating is a matter of little consequence, for they are used merely to supply thickening and give richness and not to produce lightness. Therefore, they need only be mixed well and beaten slightly, as any increase in the amount of the beating adds nothing.

The sweetening and flavoring used in custards should be in sufficient quantity to suit the tastes of those who are to eat the dessert. However, the usual proportion of sugar is 1 tablespoonful to 1 egg and 1 cup of milk. A tiny pinch of salt added to a mixture of this kind improves its flavor and should never be omitted.