Aunt June’s Boiled Custard

Name: Aunt June’s Boiled Custard
Yield: serves 8 to 10
Ingredients: 6 cups milk; 2 cups heavy cream; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 1 1/2 cups sugar; 1 teaspoon kosher salt; 6 large egg yolks

December 14, 2011

My Aunt June used to make this boiled vanilla custard almost constantly from Thanksgiving to Christmas so as to keep a steady supply on hand. Ever the ready hostess, June kept the custard stored not in the refrigerator, as you might expect, but in a Tupperware container in the trunk of her car. This ensured that she was never without party supplies, whether she was entertaining at home or calling on friends. We were always glad to see Aunt June coming at that time of year, not least because we knew her famous custard was sure to follow.

Recipe notes

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