Christmas Custard
At the farm, we most often had cup custard or boiled custard about the thickness of a sauce and drinkable, served in a small glass or cup. But at Christmas time the custard was different, it had the same wonderful smooth flavor but it was the consistency of pudding. I believe it was what The Joy of Cooking refers to as Rich Custard.
1 1/2 cups sugar
4 tablespoons cornstarch
1/4 teaspoon salt
4 cups whole milk
8 egg yolks, beaten
4 tablespoons sweet butter
4 teaspoons real vanilla
Combine sugar, cornstarch and salt in the top of a double boiler; slowly stir in milk and cook over boiling water covered for 10 minutes. Uncover and cook for 10 more minutes. Beat egg yolks until fluffy, slowly add 1/2 cup hot milk mixture to beaten eggs and slowly add eggs to the pan stirring vigorously. Add butter, a tablespoon at time, stirring until each is incorporated. Cook 2 more minutes, stirring as custard thickens. Remove from heat and stir slowly, cooling the custard until you can stick your finger into it. Add vanilla and gently stir to combine. When custard is cool, cover the surface with plastic wrap and refrigerate. Store in a 3 to 4 quart container with a tight fitting lid. To serve, remove the amount of custard you will need and place directly into the serving dishes or orange cups; garnish with a mint leaf or berries. Optional: to serve 4, remove 2 cups of custard, fold in 1/2 cup whipped cream and spoon into serving dishes.