Today, I am going to share with you a quick and easy dessert recipe that you must try. Yes, you heard it right: Boiled Custard. This is an annual fall holiday dessert in our home that gets ready in half an hour.
Being creamy in texture, this is one of the best comforting desserts that can be paired with fruits, cakes, or compotes.
One of the major highlights of this boiled custard is that it can be easily made using easy to find ingredients .
If you are excited to try out this delicious glass of deliciousness, I suggest you quickly grab your apron and run to your kitchen because that’s how simple it is to make.
Equipments Required
- Bowl: I like to use a medium-sized bowl to beat the eggs and sugar in the mixture.
- Whisk: I go in with my whisk to mix all the ingredients.
- Pan: I use a pan to make this boiling custard.
- Saucepan: A saucepan comes in handy when boiling the milk.
- Serving Bowls or Shot Glasses: I use serving bowls or shot glasses to serve the final creamy boiled custard.
Boiled Custard Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people.
- 2 Large Eggs
- 500 ml Whole Milk: When I don’t have whole milk, I substitute soy milk, almond milk, or oat milk for this recipe. However, you need to be cautious since the textures might vary.
- Half a cup of sugar: Sugar is one of the main ingredients in this recipe, but to make it healthy, you can use brown sugar, honey, maple syrup, or stevia.
- 1 Teaspoon Vanilla Extract: I am not always stocked on vanilla extract, but I always have vanilla pods or vanilla powder, which I like to use as a substitute for this ingredient.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How To Make Boiled Custard At Home
Step 1
Start by adding the whole milk to the boiling pan and let it heat until it steams.
Step 2
Next, proceed by cracking two eggs into a bowl.
Step 3
Now it’s time to add sugar to the same bowl.
Step 4
It’s time to mix them all thoroughly until they turn pale yellow in color. Once done, add the whole milk to this mix.
Step 5
Finally, add vanilla extract to the mix to give it that nice essence to our boiled custard.
Step 6
Time to pour it all into the pan.
Step 7
Let the mix cook on medium-high heat until it thickens and coats the back of a spoon. It usually takes 5-10 minutes.
Step 8
Once it’s done, transfer it to a serving bowl or shot glasses. Sprinkle it with cinnamon powder and refrigerate to chill.
Expert Tips That I Recommend
- To make the custard more delicious, I like to add cashews, fresh fruits, or cinnamon. I love how this recipe allows one to be creative and add their favorite toppings to finish it off.
- One of the main tips I follow while making stovetop boiled custard is to stir the pan continuously. This prevents the custard from sticking to the pan and cooks it evenly.
- I am always alert while making this recipe because overcooking it can lead to a rubbery or grainy consistency. So, I put off the pan from the stovetop at the right time and let the cooling time do the rest of the magic for you.
- When using a substitute for whole milk, like half-and-half or dairy-free alternatives, I recommend adjusting the cooking time and monitoring the consistency closely. This is because these substitutes can alter the texture and thickening process of the custard.
- I also keep an instant thermometer handy to check the temperature for the right cooking, which should be around 180 degrees F.
FAQs About Boiled Custard
Nutritional Information Per Serving
Custard is a healthy item to eat in moderation. To give you a detailed insight, here is a nutritional chart for the boiled custard recipe.
| Calories | 217 Kcal |
| Fat | 7 g |
| Carbs | 31 g |
| Protein | 8 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 128 g |
| Sodium | 97 mg |
| Total Carbohydrate | 31 g |
| Dietary fibers | 0 g |
| Total sugars | 31 g |
| Protein | 8 g |
| Vitamin C | 0 mg |
| Calcium | 156 mg |
| Iron | 1 mg |
| Potassium | 205 mg |
One of the best things about this boiled custard is that it is naturally keto-friendly, gluten-free, and low in carbs.
Recipe Variations For Different Diets
- Vegan: I replaced regular milk with soy or almond milk and eggs with cornstarch instead. This gives our boiled custard a nice, fluffy feeling and texture. However, it should be kept in mind that the texture will differ.
- Dairy-Free: I use dairy-free milk alternatives, such as soy or coconut milk. However, I have to share that these alternatives are a bit thinner than milk, which can affect the overall texture of the custard.
- Vegetarian: I skipped adding the eggs and followed it up with cornstarch instead. I added a spoonful of cornstarch for every egg I was supposed to add to get a nice consistency for the custard.
- Fat-Free: Unfortunately, the fat content in boiled custard is a bit high because it contains whole milk. To reduce the fat content, I use skimmed milk or low-fat milk, which has less fat.
Storing This Recipe
Storing
- Refrigeration: I easily refrigerate my boiled custard for 3-4 days. However, while doing so, I ensure that I use an airtight container to prevent moisture from leaking in.
- Freezing: Boiled custard is a great recipe for freezing. But again, whenever I do this, I use a freezer-friendly container that does not allow air to seep in. I do this to keep the texture and flavors intact, which could otherwise be ruined due to the influx of moisture.
What To Serve With This Recipe
Having a sweet tooth, I like to amplify the taste of this custard by having it with fresh fruits, Cakes, jelly, or other toppings like chocolate shavings. I also like to add chocolate shavings with butterscotch bites or chocolate chips as garnishes.
Now, if all these were a bit too sweet for you and you want to keep it light, then enjoy your boiled custard with some cookies. Cookies are easy to make or buy and taste delicious with boiled custard on the side.
Printable Version
Boiled Custard Recipe
Ingredients
- 2 Large Eggs
- 500 ml Whole Milk
- Half Cup Sugar
- 1 Teaspoon Vanilla Extract
Equipment
- Bowl
- Whisk
- Pan
- Saucepan
- Serving Bowls or Shot Glasses
Instructions
- Start by adding the whole milk to the boiling pan and let it heat until it steams.
- Next, proceed by cracking two eggs in a bowl.
- Now it's time to add sugar to the same bowl.
- It's time to mix them all thoroughly until they turn pale yellow in color. Once done, add the whole milk to this mix.
- Finally, add vanilla extract to the mix to give it that nice essence to our boiled custard.
- Time to pour it all into the pan.
- Let the mix cook on medium-high heat until it thickens and coats the back of a spoon. It usually takes 5-10 minutes.
- Once it's done, transfer it to a serving bowl or shot glasses. Sprinkle it with cinnamon powder and refrigerate to chill.
Notes
- To make the custard more delicious, I like to add cashews, fresh fruits, or cinnamon. I love how this recipe allows one to be creative and add their favorite toppings to finish it off.
- One of the main tips I follow while making stovetop boiled custard is to stir the pan continuously. This prevents the custard from sticking to the pan and cooks it evenly.
- I am always alert while making this recipe because overcooking it can lead to a rubbery or grainy consistency. So, I put off the pan from the stovetop at the right time and let the cooling time do the rest of the magic for you.
- When using a substitute for whole milk, like half-and-half or dairy-free alternatives I recommend adjusting the cooking time and monitor the consistency closely. This is because these substitutes can alter the texture and thickening process of the custard.
- I also keep an instant thermometer handy to check the temperature for the right cooking, which should be around 180 degrees F.
Nutrition
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Conclusion
Anyone who does not like boiled custard is probably having it wrong. This divine recipe soothes the soul and is perfect for people who enjoy desserts that are not too sweet.
It can be eaten after lunch or as a snack, making it very versatile. Hopefully, with the complete recipe and variations, you are all set to make this on your own.
This is a must-have dessert, so we urge you to give it a try. Those 30 minutes of making it will be worthwhile after you give it a try.
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Great recipe
31gm is not ketogenic; that’s more than some people’s daily allotment. But it can be made with a appropriate sweetener, like allulose or erythritol and monkfruit and cream for milk, and the carb count would be less than 10. HTH
Thank you for your clarification and helpful suggestions.You are correct that 31g of carbohydrates would not be considered ketogenic for those following a strict keto diet.i appreciate you outlining alternative ingredient substitutions, such as low-carb sweeteners and using cream in place of milk, to significantly reduce the carbohydrate content.Thank you for contributing valuable insight to support those adapting the recipe to meet specific dietary needs.
I look forward to using this recipe!
I need to ask what is the number of cups for the milk?
I wasn’t sure what 1/4 milk meant.
Thanks!
If you are using a 100 ml measuring cup, then ¼ of that cup would be 25 ml of milk. So you can adjust accordingly depending on the size of the cup you’re using.
This is probably a silly question but is a quarter milk the same as a quart?
A quart is 4 cups (or 32 ounces) of liquid. A quarter milk isn’t a standard measurement, but if someone says “a quarter of milk,” they probably mean ¼ cup (or 2 ounces) — which is much less than a quart. Always good to double-check measurements before you start cooking!
A quart is 4 cups (or 32 ounces) of liquid. A quarter milk isn’t a standard measurement, but if someone says “a quarter of milk,” they probably mean ¼ cup (or 2 ounces) which is much less than a quart. Always good to double-check measurements before you start cooking!
Absolutely yes, quart generally means 4th so according to the measurements you should use 4th cup of milk.