Classic Boiled Custard Pudding

This is the easiest "made from scratch" custard-pudding I know how to make. I like it, because I don't have to "temper" egg yolks prior to mixing them in with the other ingredients. They're added right along with most of the other ingredients, then cooked very slowly and gently so that the custard remains smooth and without lumps. It turns out perfectly every time, as long as you keep stirring while it cooks. Be patient and don't get in a hurry, or you'll end up with sweetened scrambled eggs.


  • 3/4 cup sugar
  • pinch of salt
  • 1/4 tsp. ground nutmeg
  • 2 1/2 Tbsp. all-purpose flour
  • 2 cups milk
  • 4 eggs, separated
  • 1 tsp. vanilla


Separate egg yolks from egg whites making sure not to get any yolk in the whites. Place the whites in a bowl which has a good lid, if possible, as you're going to be refrigerating the custard in this bowl when it's all done. Whatever you use, just be sure it's totally free of any kind of grease at all, or the whites will not beat up properly. Beat the egg whites until they are stiff. Set aside.

Beat the egg yolks in a small bowl and them set aside.

Combine sugar, flour, salt, and nutmeg in a saucepan and stir in the milk. Stir the beaten egg yolks into the milk mixture. Mix well.

Cook over a medium-low heat while stirring constantly. Be sure to stir all the way to the bottom of the saucepan to keep the milk from scorching and the eggs from scrambling.


When the mixture has thickened, remove from burner, and add slowly into stiffly beaten egg whites while stirring constantly. Stir in vanilla. Allow to cool at room temperature, then refrigerate in a tightly covered container.

Served with fresh strawberries, it makes one of the best desserts I can think of.

I usually double this recipe, all except the eggs. I only add 2 extra eggs when I double, and it works just fine.

Servings: 4-5
Prep Time: 20 Minutes
Cooking Time: 30 plus cooling time Minutes

Source: My mother had this recipe hand-written on a lined page from a tablet and kept it in a box with other "receipts" and notes about cooking. To my knowledge, she never owned a cookbook in her life.

When our large family of aunts, uncles, cousins, and grandparents got together, the ladies, and sometimes the men, would enchange recipes and other tidbits of cooking information they'd "discovered". It took me a while to be able to understand some of the "shorthand" she used when writing down the things she wanted to remember.


A pinch of this, a handful of that, and a smathering of something else went into Tea Cakes, Egg Salad, and Goulash alike. They were measurements that she understood, but I had to learn for myself.

By Julia from Boca Raton, FL

June 29, 20110 found this helpful

Thanks for this one. I consider custard a comfort food from my childhood. : ) My recipe box is filling up faster than I can cook all this good stuff.Thanks for another winner.

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June 29, 20110 found this helpful

I have one word for you, Julia. Yum!

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June 29, 20110 found this helpful

I think this is very close to being like what my grandmother made for us when we were kids. She'd send us up to a ridge where wild strawberries grew, and we were to pick ever how many we thought we could eat. When we got back with our little buckets, she'd have a custard made that was so light and good. and we'd wash our strawberries to go on the top of the bowl. This brings tears to my eyes. Thank you Julia.


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June 30, 20110 found this helpful

Our family likes any kind of custard or pudding. They'll eat it with Jello (which is very good, incidentally), and fresh fruits and almost any kind of cake. Just by itself makes a nice light bedtime snack.

Another good one Julia. Thank you for sharing.


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