12 Days of Blogmas: Boiled Custard

Is it really Christmas if 1) no one gets socks in their stocking, and 2) if you don’t swap a few recipes? One of the most beloved recipes in my husband’s family comes from his beloved aunt LB! Since Christmas is all about the decadent recipe roll, I could not skip over this one… Boiled Custard! 

Maybe you look at this and think “Meh, I don’t really like eggnog.” Hear ye hear ye, this is not eggnog. This is eggnog’s more sophisticated second cousin from the Big City who wears saltwater pearls for her private Tuesday morning tennis lesson and then spends the weekend at “the shore” with her twin Salukis. 


Give this yummy, creamy bevvy a chance and I guarantee you’ll be googling ‘What’s a saluki?’ before you know it. 

One thing to note as you read through the recipe below: My husband’s family is quite masterful when it comes to using spirits in food. The dignified elders don’t quite approve, however, of acknowledging that the alcohol in this drink is what makes it over the top delicious… so we respectfully refer to it as “flavoring” in their presence. 😉

Word of advice – don’t skimp on the “flavoring”. When you think you’ve added enough, add a little more and you’ll be just right. And without further ado… 

Boiled Custard

1 gallon whole milk
2 1/2 cups sugar
7 egg yolks
5 heaping tablespoon flour
1 heaping teaspoon vanilla
Recipe Instructions from LB:
“Whisk egg yolks in a bowl and set aside. Mix sugar and flour in the bottom of a Dutch oven. Add milk a little at a time to the sugar/flour and whisk it all together. Cook over medium heat until the milk starts steaming.
Temper the whisked eggs yolks by whisking in 1 Tbs. of hot milk into the eggs at a time. Once you’ve added about a cup of milk, add the eggs to the milk.  You must stir the milk the entire time so it doesn’t scorch. Cook and stir until it coats a wooden spoon. It usually takes right at an hour total time. Let it completely cool ( I usually put it the garage over night). Once cooled, strain it to get rid of any clumps then add the vanilla and “flavoring”.  I usually add about 8-10 Tbsp of good bourbon. Refrigerate and serve!  Nectar from the gods!”
I sprinkled my boiled custard with a little bit of cinnamon, but that’s not required!

Andrew and I had the awesome privilege this past summer to accompany LB and friends to the Buffalo Trace Distillery in Kentucky for a private selection of single barrel Weller bourbon. We had enjoyed parts of the Kentucky Bourbon Trail before, but this was a once in a lifetime opportunity. 

We have had such a great time over the last several years learning about the craftmanship that goes into the “flavoring”.  Much like the Napa Valley region, the science behind the aging and flavor profiling is so intricate! It is really amazing to listen to the distillers and taste-testers who have devoted their minds (and their palates!) to perfecting a brand and a heritage.

So, pick up a bottle of the good stuff and whip up some boiled custard for a cozy night in, or the perfect end to a family holiday meal! Stay tuned for more recipe ideas… I’ve got everything from soup to nuts coming your way.

Cheers, friends!

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