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Boiled Custard Recipe shown made and served in bowls on a table
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Boiled Custard Recipe

This is a fun dessert to make and might be new to you. Give it a try and let me know what you think.
Course Dessert
Cuisine American
Keyword boiled custard, custard recipe, easy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 342kcal
Author Cultured Palate

Ingredients

  • 1 qt. plus ½ cup whole milk
  • 5 egg yolks
  • 1 cups Sucanat, Rapadura, raw sugar or ¾ c. honey
  • ¼ cups unbleached flour or sprouted flour
  • 2½ teaspoon vanilla

Instructions

  • 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!

Notes

How To Sweeten Boiled Custard - Rapadura vs Sucanat
Best Ever Boiled Custard 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!