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Soft Four Egg Boiled Custard Recipe
|Milk||3 Cup (48 tbs) (scalded)|
|Almond extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 902 Calories from Fat 343
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 808.1 mg
Sodium 977.5 mg40.7%
Total Carbohydrates 99 g33.1%
Dietary Fiber 0 g
Sugars 97.5 g
Protein 44 g88%
Vitamin A 31.1% Vitamin C
Calcium 85.3% Iron 10.8%
*Based on a 2000 Calorie diet
Beat egg yolks lightly; add sugar and salt, stir and blend well.
Very slowly pour the hot milk into egg mixture, adding a few tablespoonfuls until egg mixture becomes warmed; then milk may be added more quickly.
Return all to top of double boiler and cook slowly until custard coats spoon.
Cool, add flavoring, and chill in refrigerator.
If stiff custard is desired, beat the egg whites stiffly, cool egg mixture slightly, and pour into egg whites.
Blend well by folding egg whites in.