Beverage -- Southern Boiled Custard
Submitted by dvdlee on August 27, 2004 at 10:16 am

DESCRIPTION
Beverage -- Southern Boiled Custard

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
A very old traditional Southern recipe for those who did not drink liquor (supposedly). Frequently served at holiday church "functions".

This recipe is from my mother (who made it while we were growing up). She got the recipe from a family in their first church my father pastored in Flewellen, Tennesse (that Flu-ellen) around 1951. The ladies family had been in there for decades, so I have no idea the true age of the recipe.

It is not healthy, and a little dangerous nowdays (food safety -- it uses raw egg whites).

1/2 gallon scaleded milk
1 cup sugar
2 heaping Tablespoons of flour
7 eggs

Separate 6 eggs, reserve whites. Combine 1 whole egg and the egg yolks and whip by hand until well mixed. Slowly add 1 cup of sugar to the eggs while continuing to mix. Then add flour to the sugar/egg mixture.

Take once cup of the hot milk and slowly add it to the sugar, egg yolk, flour mixture whisking constantly to prevent the eggs from curdling.

Slowly whisk the egg mixture into the scaled milk. Continue to cook the custard on low or medium-low heat until "heavy drops fall off of a wooden spoon". Add a pinch of salt and cool "on the back porch if its above freezing"!

To serve: whip the remaing egg whites until stiff. Pour the custard over the egg whites and fold together. (There will still be small chunks of egg white that will not be completely mixed in, that is OK -- it is how it's supposed to be.)

Pour into punch cups and serve.

NOTE:
Please note that no vanilla or other flavoring is used in this recipe. I think that is one evidence that it is a very old recipe. I have made it with or without vanilla and the no vanilla is very good since it lets the rich milk and eggs shine. If you only have so-so milk and eggs, maybe add a very small amount of vanilla.