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Lynchburg Bold Custard Boiled Custard

100 % (of 14 votes)
3 yolks Eggs
1 quart whole milk Milk
1 pinch Salt
0.5 cup plus another 2 tablespoons Sugar
1 tsp Vanilla Extract

Heat milk in a large saucepan until it just begins to simmer. Beat egg yolks with sugar and salt in a mixing bowl. Gradually stir about 1 cup of the hot milk into the egg yolks to temper the mixture. Pour egg mixture into the remaining hot milk in the saucepan. Cook over low heat, stirring constantly, until thickened and the custard coats the back of a wooden spoon. Do not allow to boil--or the eggs with curdle and you will have to start over. Cool. Stir in vanilla and chill before serving. Serve in cups or small glasses. Top with a dollop of whipped cream, if desired. Pass a pitcher of Jack Daniel's on the side. Makes 6 servings.