Wiki source code of Bom Bom’s Drinking Custard
Version 1.1 by Richard Johnson on 2018/08/03 17:02
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| author | version | line-number | content |
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1.1 | 1 | Bom Bom's Drinking Custard |
| 2 | |||
| 3 | |||
| 4 | Makes about 1 Qt | ||
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| 6 | |||
| 7 | 3 C Milk | ||
| 8 | 3 Eggs, well beaten with a whisk | ||
| 9 | 1/4 t salt | ||
| 10 | 1/3 C sugar | ||
| 11 | 1 t vanilla | ||
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| 13 | |||
| 14 | 2Qt double boiler if you want to double the recipe | ||
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| 16 | |||
| 17 | Lots of patience | ||
| 18 | \\\\Bring water in the bottom half of a double boiler to a boil. Reduce heat to maintain the boil (8 on our stove), and scald milk with sugar and salt in top of a double boiler, stirring gently but frequently. When small bubbles form around the edges and "steam" comes off the top, proceed to the next step. | ||
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| 21 | Beat eggs again with a whisk, and temper them by slowly adding at least 1.5C of the hot milk into the eggs, whisking constantly. Then slowly stir egg & milk mixture into the hot milk. If the milk is too hot or the eggs too cold, you'll scramble the egg mixture when adding back to the main pot. | ||
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| 24 | Cook over 1” simmering water stirring constantly until mixture coats a metal spoon. Another sign that the custard is ready is that the froth floating on top will incorporate with the custard to make a uniform mixture. It will also thicken slightly, about the viscosity of heavy cream, and thicken even more once cooled. | ||
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| 27 | Remove from heat immediately and put the top of the double boiler into another pot with an ice bath to arrest the cooking. Add the vanilla extract and strain if desired. | ||
| 28 |
