If you are looking for a custard recipe but are not sure where to start - I've got you covered! My Homemade Boiled Custard Recipe is what you're looking for. It is the best ever because it is easy, healthy (sweetener options) and mouth wateringly delicious!
One of my all-time-favorite desserts is Boiled Custard – the old fashioned kind. If you have never had it, let me try to describe it…
- Boiled Custard is creamy smooth
- Deliciously inviting – inviting you to eat more, that is!
- Easy to make
- Incredibly tasty
- Unbelievably satisfying
- OK, enough said. It just plain tastes great!
Boiled Custard vs. Eggnog
The biggest difference is that boiled custard is thicker, and well, boiled. Traditional eggnog is typically not heated, and a thinner consistency so that it can be drunk.
While store-bought eggnog is typically loaded with sugar, you can control exactly how much you use in this homemade recipe.
I have made a lot changes changes to my diet since the days of childhood – healthy changes! Processed sugar no longer has a prominent place in my diet. I have learned to use honey and sucanat for healthier desserts.
So, when I got a hankering for Boiled Custard, I knew some tweaks to the traditional boiled custard recipes were needed. The resulting dessert exceeded my expectations.
Sweetening Boiled Custard
My Best Ever Boiled Custard recipe can be sweetened with honey, Rapadura, Sucanat or raw sugar – all four options are given in the recipe below. What is the difference?
- Rapadura, is a whole food varying in color from batch to batch. The molasses is not separated out of Rapadura, it is not heated to high temperatures and therefore retains its vitamins and minerals. However, Rapadura is expensive. So, in an effort to balance health and budget, I choose Sucanat.
- Sucanat is heated to higher temperatures, the molasses is separated but then re-blended to make a consistent product. Sucanat also adds a delicious hint of molasses. If you are on a budget, Sucanat may be an alternative for those times when you want a healthier dessert!
I used my Le Creuset enameled cast iron pot which I had purchased at an outlet store to cook the Best Ever Boiled Custard recipe. Le Creuset is also available from my affiliate partner, like this 5 1/2 qt. round Dutch oven. If you haven’t tried Le Creuset, it’s big advantage over other cookware is its ability to heat foods so evenly.
In cooking the boiled custard, there was no problem with the custard sticking during cooking. If you don’t have Le Creuset, don’t worry, you could also use a double boiler or a heavy boiler. Whatever you choose to cook this Boiled Custard recipe in, you are gonna love it!
If you’ve tried this Easy Boiled Custard Recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER
Boiled Custard Recipe
- 1 qt. plus ½ cup whole milk
- 5 egg yolks
- 1 c. Sucanat, Rapadura, raw sugar or ¾ c. honey
- ¼ c. unbleached flour or sprouted flour
- 2½ tsp vanilla
- In a double boiler or heavy boiler, heat 1 qt of the milk to scalding - just before boiling.
- Beat egg yolks and Sucanat, Rapadura, honey or raw sugar thoroughly.
- Stir in the flour then add the remaining milk.
- Cook stirring constantly until the custard thickens and coats the spoon.
- Remove the custard from heat and stir in the vanilla.
- Pour the custard through a sieve or wire mesh strainer into a large bowl. Whip vigorously for a few minutes.
- Chill and Enjoy!