Boiled Custard

Name: Boiled Custard
Ingredients: 1 quart half-and-half; 3/4 cup sugar; 6 large eggs, well beaten; 2 teaspoons rose water

This rich dessert sauce is adapted from a recipe in a nineteenth-century cookbook by author Hannah Mary Bouvier Peterson. It can be served with desserts such as bread pudding or apple pie.

Ingredients

1 quart half-and-half

3/4 cup sugar

6 large eggs, well beaten

2 teaspoons rose water

Directions

In a saucepan, combine the half-and-half with the sugar. Set over medium heat, and stir until the sugar is dissolved and the milk is scalding (just below the boiling point). Remove from the heat.
Whisk 1/2 cup of the hot cream into the eggs. Reduce the heat to low, and blend the egg-and-cream mixture into the hot cream, stirring constantly to prevent the eggs from curdling. Continue stirring until the custard thickens enough to coat the back of a spoon.
Remove the custard from the heat, and stir in the rose water. Pour the custard into a pitcher, and set aside to cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days. Warm slightly before serving.

Boiled Custard

Ingredients

Directions

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