Boiled Custard
Boiled custard is a light, mild-tasting stirred custard made from just milk, eggs, sugar and vanilla. The name is a joke on the cook, since it must never actually boil or it will curdle. A double boiler and a little patience give a smooth, spoon-coating result. Swap the vanilla for almond or maple extract, brandy or lemon zest, or stir in caramelized sugar for a deeper flavor.
Instructions
Heat the milk, with the salt if you are using it, in a double boiler until bubbles form around the edges.
In a separate bowl, beat the eggs with the sugar until the mixture is uniform.
Gradually stir about ½ cup (125 ml / 4.2 oz) of the hot milk into the egg mixture. This warms the eggs slowly so they do not scramble.
Slowly stir the tempered egg mixture into the rest of the hot milk in the double boiler.
If you want a thicker custard, mix the cornstarch with the water and stir it in.
Keep stirring over the heat until the custard thickens enough to coat the spoon. Do not let it come to a boil, or it will curdle.
Take the custard off the heat and keep stirring for a short while so it dries out slightly.
Stir in the vanilla before the custard has cooled completely, then serve it warm or chilled.
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