Mother-In-Law’s Boiled Custard 

What’s the difference between egg nog and boiled custard??  I’ve often thought of egg nog as a northern drink, and of boiled custard being the southern choice.  I’ve been told that egg nog is the “spirited” drink.  After researching this topic I’ve found that both these holiday drinks are frequently spiked. 

Here’s what Yahoo Answers has to say about the difference between egg nog and boiled custard- for what it’s worth:

Traditionally egg nog is raw and not cooked at all! Custard also has a thicker consistency and the eggs have been tempered and slightly cooked. Traditional egg nog is very fluffy due to the beaten egg whites and the folding of cream. So to sum it up-the differences are texture and one is not cooked and the other is. Plus one will get you drunk faster. 

I’d also like to set the record straight – my mother-in-law never spiked her boiled custard! Also, I don’t really care for boiled custard at all.  I have bad memories of bad custard days of my youth – custard too thick to choke down, full of lumps and bumps.  However, if I’d been started young on my mother-in-law’s custard – I think I could have been won over to this southern tradition.  Hers is the best I’ve ever tasted – not too sweet, not too thick, and never, ever lumpy.  Finally the taste of orange tickles the tongue, complimenting the sweetness.  Are you ready to make some real stuff?? 

You will need: 

• 1 quart of whole milk
• ½ cup sugar
• 3 eggs
• Salt
• Rind of one orange
• 1 teaspoon vanilla
• Double boiler
• Whipped cream
• Nutmeg or Cinnamon 

In large bowl combine milk and sugar, whisking to blend.

In small bowl, beat 3 eggs until fluffy.  Strain beaten eggs in a mesh strainer, set aside. 

Heat water in bottom pan to a double boiler until it begins to boil.  Then put the milk and sugar mixture into the top pan of the double boiler.  Stir frequently until milk mixture is pretty warm – but not boiling.  Then add the strained eggs to the heated milk and sugar.  Add the rind of one orange.  Continue stirring until mixture begins to thicken slightly or about 5 minutes.  The original recipe indicates the custard is officially custard, “when mixture coats a silver spoon.” Remove custard from heat and let cool to room temperature.  Add a dash of salt and vanilla to the boiled custard.  Remove the orange rind. When boiled custard has cooled, place in refrigerator.  Serve cold custard in a pretty chilled glass.  Garnish with whipped cream, and nutmeg or cinnamon.