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    Food » Southern Style Boiled Custard

    Southern Style Boiled Custard

    Posted: 12/01/2017 | Last updated: 12/01/2021 by Erin 46 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

    When I was growing up, boiled custard was an annual part of our holidays.  It was sold in the grocery store right next to the eggnog.  I always thought it tasted just like melted vanilla ice cream, and it wasn't until later when I became more interested in cooking and baking that I realized that's basically exactly what it is!

    If you have ever made homemade ice cream with a cooked egg yolk base, then you have technically already made boiled custard.  You just skip the step where you add the custard to the churner and instead you pour it, chilled, right into a glass and drink it up.

    Sound rich?  Oh, it is.  But that's what the holidays are all about.

    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

    I was an adult before I learned that boiled custard is a treat that is specific to the southern U.S, especially Kentucky and Tennessee, where I live.   My husband, who is from California, had never heard of such a thing.  Once I realized that it's simple to make homemade boiled custard (and that I had already made it dozens of times through my many batches of homemade ice cream) I will never go back to purchasing the cartons from the grocery store.

    I like to use vanilla bean paste so that you can see the pretty vanilla bean speckles in the custard.  Vanilla bean paste and vanilla extract is equal in flavor, however, so if you only have extract go ahead and use it and it'll be perfect.

    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

    You can add some spices if you like - cinnamon, nutmeg, etc... but I like it pure and simple.  If I want it spiced, I'll drink eggnog!

    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

    I like to sip on boiled custard when it is ice ice cold.  I like to move it from the fridge to the freezer about 20 minutes before I'm ready to serve it so that it gets extra chilly.  Enjoy!

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    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

    Southern Style Boiled Custard


    ★★★★★

    5 from 11 reviews

    • Author: Erin Browne
    • Total Time: 35 mins
    • Yield: 1 quart 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 quart (4 cups) whole milk or half & half
    • ½ cup granulated white sugar, divided
    • 5 large egg yolks
    • 2 tsp vanilla extract or vanilla bean paste

    Instructions

    1. Whisk the egg yolks and ¼ cup of the sugar in a mixing bowl and set aside.
    2. Combine the milk or half & half and the remaining sugar in a heavy-bottomed saucepan. Heat on medium until just starting to steam, but do not allow it to boil.
    3. Scoop out about ½ cup of the heated milk mixture and drizzle it into the egg yolks while whisking constantly. Then slowly pour the egg and milk mixture back into the saucepan.
    4. Cook, stirring frequently, until the mixture thickens a little and coats the back of the spoon. If you use a candy thermometer, you want the mixture to reach 160F but not exceed 175F. This step usually takes about 20 minutes.
    5. Remove from heat and stir in the vanilla extract.
    6. NEW NOTE: If the egg mixture was tempered correctly, the custard shouldn't contain lumps, but if it does, simply use a fine mesh strainer to get them out.
    7. Chill thoroughly before serving.

    Notes

    Equal amounts of vanilla extract or vanilla bean paste will yield the same flavor, but the paste will give you visible vanilla bean specks in the custard which is quite pretty!

    • Prep Time: 5 mins
    • Cook Time: 30 mins

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    Traditional recipe for boiled custard, a classic southern holiday drink! Tastes like melted ice cream and is perfect for those who don't like eggnog!

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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

    1. Anita

      December 23, 2022 at 5:34 pm

      I made this boiled custard recipe but it did not thicken. ??

      Reply
      • Erin

        January 02, 2023 at 9:18 am

        Sorry to hear that, Anita! Were you using a candy thermometer to make sure your custard is getting hot enough? Also keep in mind that this won't be thick like a pudding, it will just be a 'thicker than milk' liquid... kind of like a heavy cream texture if that makes sense?

        Reply
    2. Ronald Driver

      November 21, 2022 at 10:02 pm

      This is a good boiled custard recipe. It was easier to make than my grandmother’s, just not enough.
      Her’s is:
      2C Sugar
      2T flour
      1/2 gal of milk
      5 whole eggs
      Vanilla

      Mix sugar and flour and add to milk in a double boiler. Stir over medium heat until it gets ready to boil. Beat 5 eggs and add to mixture.
      Place on stove again and let it get hot again. Add vanilla and strain.

      I always got lumps before I learned to temper the eggs lol.

      She always served it over a homemade yellow cake with coconut icing. Trust me, it’s good.

      ★★★★★

      Reply
      • Erin

        December 02, 2022 at 8:38 am

        Thank you for sharing!!

        Reply
      • cheryl steele

        August 01, 2023 at 12:16 pm

        If you’re talking about adding flour, you’re talking about making a custard pudding not a custard drink, right?

        Reply
    3. Amy

      November 04, 2022 at 11:16 am

      was wondering is there a way to freeze this so it can be made ahead of time? has anybody tried?

      Reply
    4. Sandi S.

      January 22, 2022 at 8:33 pm

      Hey, hey, y'all! We grew up on this all-too-good stuff every Christmas Eve at our grandparent's, and we're, geographically, about as homegrown as Southern can get! But make no mistake...this is such a yummy, yummy dessert, BOTH cold, as it is warm! Can't imagine it during the Spring or Summer evenings, but such a rich and wonderful dessert treat in the Fall and Winter nights! Mmmm, yummm!

      Reply
      • Erin

        January 23, 2022 at 9:11 am

        This is awesome! Thank you so much for sharing.

        Reply
      • Alicia

        December 21, 2022 at 3:29 pm

        I used half and half which will not thicken at 160 degrees. I also place a few cinnamon sticks in the mixture after it cools some.

        ★★★★★

        Reply
        • Erin

          January 02, 2023 at 9:18 am

          Ooh I like the cinnamon sticks idea!

          Reply
    5. Mary

      December 31, 2021 at 11:51 am

      I just moved to South Carolina and immediately fell in love with Southern Style Custard from the Publix supermarket. It's now my new kind of cake & pudding in a drink.

      Reply
    6. Lisa

      November 24, 2021 at 8:57 pm

      This is absolutely delightful! I had actually never had boiled custard before, just heard delicious descriptions of it from family members. Your recipe was very easy and I feel a great accomplishment having recreated it. Happy Thanksgiving!

      ★★★★★

      Reply
      • Erin

        November 28, 2021 at 9:38 am

        Thank you! I'm so happy you loved it!

        Reply
    7. Angela

      January 01, 2021 at 1:22 pm

      My husband and I found this recipe in hopes that it would be like his family from Kentucky used to make. Miraculously, it passed his nostalgia test and will definitely be our go-to boiled custard recipe!

      I felt that the emphasis on tempering the milk before adding to the pot was helpful—we had no lumps and the custard was very smooth. I tried it with and without spices and found it to be wonderful either way. It’s thick enough (especially after being chilled) to add some fun spirits (like vanilla or caramel vodka) and still be substantially thick enough for our liking.

      Delightful!!

      Reply
    8. Lunele Leonard

      December 21, 2020 at 12:14 pm

      This is the recipe I have looked for, my grandmother’s, mother’s now mine! I am 76 and still remember the taste it had.

      Reply
      • Alicia

        December 21, 2020 at 8:13 pm

        Lunele, I loved reading your comment----your mother and grandmother would be thrilled that you are making this :). Merry Christmas to you!

        Reply
    9. Amanda Greene

      December 20, 2020 at 2:57 pm

      I tried this out last night and mine went thick like pudding. It also tasted very eggy but after reading the contents above I understand what happened with the eggs, i used extra large not large but would that also affect the thickness?

      Reply
      • Erin

        December 20, 2020 at 3:06 pm

        Hmm, the larger yolks may have played a part. I haven't had an issue with this being as thick as pudding, though, it ends up with an egg nog type consistency. Did you alter or add anything else to the recipe? Were you using a candy thermometer to keep the heat in check?

        Reply
      • Sandra

        October 30, 2022 at 12:19 am

        My best memories as a child were when my grandmother made us baked custard. Can I use your boiled custard to make it? What will I need to do to it before baking? Thank you for your help. I'm excited to hear back from you!

        Reply
        • Erin

          November 01, 2022 at 7:22 am

          Hi Sandra! I haven't tried to bake this particular recipe so I can't say for certain if it would work out. I feel like since this one is cooked to be thinner than a pie base (more appropriate for a beverage) it may not bake up to quite the desired texture.

          Reply
    10. Barbara

      December 15, 2020 at 9:46 pm

      I’ve only had store bought boiled custard and I do like it very much. This holiday season it’s been so hard to find (kind of like the shortage of Lysol wipes) so I’ve decided to make it. I’m doing it right now and can’t wait to try it. I’ve always enjoyed it with a splash of Kahlua and freshly grated nutmeg!

      Reply
      • Erin

        December 16, 2020 at 6:04 pm

        I hope you love it!! I grew up drinking only store bought boiled custard as well.

        Reply
    11. Stayce

      December 06, 2020 at 4:09 pm

      Hello,

      I just made this as a trial run for Christmas and it tastes great. Growing up in Kentucky this was a Holiday favorite but the originators are now all gone.

      This will sound odd but I miss the lumps. Would using the whole egg make it lumpier?

      Reply
      • Erin

        December 06, 2020 at 6:21 pm

        Hmm.. you could try to be "less careful" about tempering the eggs into the hot mixture and that could certainly incorporate some lumps, though may add a scrambled egg taste haha. You could also not whisk it as much when smoothing out the custard. Hope this helps!

        Reply
        • ELEANOR A COX

          December 09, 2020 at 9:42 pm

          My mother whipped the egg whites and gently folded them in spoonfuls into the rest while still hot and that's what made the little puffs of egg whites!

          Reply
    12. Michelle Meadows

      November 28, 2020 at 5:00 pm

      Can I use monk fruit sweetener instead of sugar?

      Reply
    13. Sandy Stephens

      January 05, 2020 at 11:52 pm

      Hi Erin!! I am SO glad that I found your recipe for Boiled Custard! We love to have it during the holidays. I have made it 3 times. 2 times with 2% milk and the last time with whole milk and it never gets thick like store bought boiled custard. We are drinking it because it tastes so god, but would like it a little thicker if possible. Got it to about 170º all 3 times. It was so smooth but never got thick. Do you have any suggestions? Would using half and half make it thicker? I only have fat free half and half. I use whole milk for making my Greek Yogurt so I always have a little on hand. Any help would be greatly appreciated!! THANKS!!

      ★★★★★

      Reply
      • Erin

        January 06, 2020 at 9:37 am

        Hey there! I'm so glad you love the recipe! There's a couple things you can try to alter the thickness to suit your tastes. One, you can try adding an extra egg yolk and reducing the milk/half & half by 1/4 cup. Or, you could add a thickening agent, like cornstarch, to the sugar (try a teaspoon or two of cornstarch). To activate the starch as a thickener you'll need to push get the temperature up to the higher end (cornstarch does well at 180 but don't let the mixture exceed that) and then I recommend, when straining, do it in a bowl over an ice bath to prevent over coagulation. That latter method is a little fussier though so I would recommend playing with the egg/milk mixture first and see if that gets you closer to what you want!

        Reply
        • Sandy Stephens

          January 06, 2020 at 11:15 pm

          Thank you Erin for letting me know. I am going to try each of these and let you know how I goes. Does you boiled custard get thick when you make it? Just wondering what you do differently than I do. Thanks again!

          ★★★★★

          Reply
    14. Sandy Stephens

      January 02, 2020 at 4:15 pm

      I have made this 2 times already. Love the flavor but I guess because I didn't use whole milk or half and half (I only had 2% in my fridge and was dying to make this!), it didn't get real thick like the store bought does. Hubby said it tasted just fine to him. He didn't care if wasn't that thick! We use bourbon in it for special occasions but I like it plain with a sprinkle of nutmeg!! BTW, We live in TN and sometimes we like boiled custard in the summer and it's a no-no until Nov. for Thanksgiving or Christmas time! Now I can make it ANY TIME WE WANT SOME!! Thanks for a great recipe! And only those in the South know what Boiled Custard really is!!

      ★★★★★

      Reply
      • Mary

        December 31, 2021 at 11:54 am

        I lived in PA & NJ the last 67 years and never heard of it. I saw it in Publix & bought a carton. OMG - it's awesome!!! I plan on using this recipe year round whenever I want something sweet.

        ★★★★★

        Reply
    15. Debbie

      December 29, 2019 at 9:08 pm

      I had never heard of boiled custard but I M from Mississippi, so maybe it's not prevalent in the Gulf South. Sounds very sweet!

      ★★★★★

      Reply
      • Erin

        December 30, 2019 at 9:03 am

        It's surprisingly not too cloying due to the fat from the egg yolks. It reminds me so much of what would happen if you melted down a good quality ice cream and drank it chilled - yumyum!

        Reply
    16. Donna Balthrop

      December 22, 2019 at 2:20 pm

      It is AWESOME with either Kentucky bourbon or Tennessee whiskey! We also add a dollop of whipped cream on top. Total decadence for the Holidays. Lol.

      Reply
      • Erin

        December 30, 2019 at 9:02 am

        Ooh all of those ideas sound delicious!

        Reply
      • Anita Nicholson

        December 27, 2021 at 11:05 pm

        My mother was raised in southeastern Kentucky and a variation of this recipe has been a favorite in my family since long before I arrived on the scene. My mom's recipe used a thickening agent and added the egg whites (whipped) at the end of cooking. She used vanilla, but in addition she put in whole chunks of orange peel in the mixture while cooking and left them in for extra flavor. Heaven!

        ★★★★★

        Reply
    17. Sharlott Swanger

      December 17, 2019 at 12:13 pm

      When I was a girl, Mama made boiled custard every year and I never liked it. She died in 1972 and I have not tasted it since. This year my husband asked if I would make him some , so I turned to Pinterest for a recipe and found yours. Yours made me realize that Mama must have used Pet milk for hers (I never remember having fresh milk in our house.) I made this yesterday and happily discovered that I LOVE boiled custard. It was easy to make and turned out perfectly. Thanks for making me a boiled custard lover. I will make more for Christmas Day.

      ★★★★★

      Reply
      • Erin

        December 17, 2019 at 2:26 pm

        I love this story! Thank you so much for sharing and I'm thrilled the recipe worked so well for you. I love boiled custard!

        Reply
    18. Vicky

      December 03, 2019 at 5:07 pm

      This recipe is wonderful. I grew up drinking Goldenrod brand boiled custard. It was the best! Unfortunately Goldenrod milk company went out of business. I had tried a couple times in the last few years to make my own with no great success. I found your recipe yesterday and made it. I let it chill overnight and just tried it when I got home from work. It was awesome and tasted just like I think boiled custard should taste. If got thicker as it sat in the fridge. I live in Ky. Unless you live in Ky or TN must people don’t have the same idea of what boiled custard is. Thank you so much for the recipe. Brought back memories of my childhood and Christmas time.

      ★★★★★

      Reply
      • Erin

        December 04, 2019 at 10:50 am

        Aww that is so wonderful! Thank you so much for sharing your memories.

        Reply
      • Eva

        November 06, 2021 at 7:39 pm

        Vicky, i live in KY and my grandmother made the best boil custard ever but...Goldenrod was 2nd best and i was soooo hurt when they sold out to Borden...however Borden had it a short time and called it holiday custard but then they went out of business too. After that, no more custard. My grandmother died and i never got the chance to get her recipes...someone swiped them up before I had a chance! I hope this is close to hers and Goldenrod because it's just not Christmas without it!!

        Reply
    19. Lavada

      January 10, 2019 at 2:19 am

      I have tried this recipe 2 times and mine has a egg after taste. It’s very smooth no egg pieces but still has that cooked egg taste. What am I doing wrong? I tried mixing a little of the heated milk into my eggs and sugar and I even tried a second time mixing all together first and bringing the mixture up to 160* both times very good consistency but not the taste I am looking to achieve.

      Reply
      • Erin

        January 10, 2019 at 10:00 am

        Hm, that's interesting! When I make this recipe it tastes like melted vanilla ice cream. Though you've probably already thought of these possible causes, I can offer some troubleshooting advice. Make sure you are using large eggs, and not extra-large or jumbo. Make sure you're only using the yolks. Also, make sure you're using whole milk or half & half, and not lower fat varieties. You seem to have tried a couple of different techniques with the same result, so it's possible this might not be the exact recipe that you're after if none of the above suggestions apply to you. Sorry it didn't work out!

        Reply
        • Lavada

          January 12, 2019 at 7:17 pm

          Hello Erin,
          I tried it a third time and it turned out great! The only thing I can think of is the eggs that I bought were not as fresh as I thought. I bought a dozen from Whole Foods instead of Walmart. Thank you it is a wonderful recipe!

          Reply
    20. Mr. Tracy

      December 26, 2018 at 9:48 pm

      Sounds wonderful. Do you add liquor to it, like eggnog, or drink it just as prepared?

      Reply
      • Erin

        January 10, 2019 at 10:02 am

        Either way! Boiled custard is less likely to be spiked than eggnog, but it can certainly be prepared that way if you like!

        Reply

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