Grandmother P's Creamy Custard
The hens are back at work, so those rich, delicious, flavorful eggs are back at the market! Sure, you could make breakfast with them, but why not make a dessert for someone you love? You never know what seeds you’ll sow…Grandmother P’s Creamy Custard
1 quart milk
4 large eggs
1 cup sugar
2 tsp. vanilla extract
¼ tsp. salt
You will need a meat or candy thermometer, and a bowl with an airtight lid.
Heat and stir milk in non-reactive saucepan slowly for ten minutes over medium heat, or just until steam rises from the surface. Remove from the heat and set aside.
Whisk eggs and the rest of the ingredients together well. Slowly add 1 cup hot milk into the mixture, continuously whisking, then add this entire mixture to the rest of the hot milk.
Continuing to whisk with the heat still on medium, heat the new mixture for 8-10 minutes. Do not allow the mixture to boil. Check the temperature periodically with the thermometer; when the temperature reaches 170-180 degrees, remove from heat.
Pour the mixture through a mesh strainer into a heat-proof (stainless, ceramic, etc) bowl. Smear one side of a piece of waxed paper or parchment paper with butter, and place the paper butter-side down directly on the surface of the custard to prevent it from forming a skin as it thickens up. Cover the bowl with an airtight lid. Refrigerate for 1-3 days.
Custard is delicious on its own, or spoon it warm over a piece of pie. Enjoy!
Makes 5 cups