Recipe: Miss Mary Bobo's Boarding House Boiled Custard (updated)

MISS MARY BOBO'S BOARDING HOUSE BOILED CUSTARD

Millieoes was kind enough to report a problem with the Miss Mary Bobo recipe shared by Velma and that it wasn't the same as the recipe in her cookbook. I've posted 2 alternative recipes below to replace it, but I've also included the original recipe as originally posted in case someone wants to experiment with it. The poster said that Miss Mary Bobo's recipe in the cookbook called for half-and-half, 6 eggs and flour. - Betsy

BOILED CUSTARD

1⁄2 cup sugar
3 tablespoons plain flour
Salt (pinch)
1 quart whole milk (4 cups), divided use
4 eggs, well beaten
1 teaspoon vanilla
1⁄2 teaspoon lemon extract (optional)

Mix sugar, flour and salt. Stir in 1 cup milk; set aside. Scald remaining 3 cups milk.

Mix sugar mixture and eggs slowly with hot milk. Put in double boiler and cook over low heat until mixture coats spoon. Remove from heat and cool immediately.

After cool beat in vanilla and lemon extract. Chill well before serving.

Makes 6-8 servings
From: Mrs. Clay Farmer - Vaden Club
Source: Favorite Recipes of Putnam County, Home Demonstration Club Members, HD Cooperative Extension 1963, Cookeville, Tennessee

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BOILED CUSTARD
(Granny Scott's)

2 tablespoons flour
2/3 cup sugar
2 eggs
1 quart milk (4 cups)
1 teaspoon vanilla

Mix flour and sugar, add eggs and milk. Cook over low heat until as thick as you like (do not boil). Remove from heat, add vanilla and cool.

From: Mrs. Burch McCormick - Suburban Club
Source: Favorite Recipes of Putnam County, Home Demonstration Club Members, HD Cooperative Extension 1963, Cookeville, Tennessee

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BOILED CUSTARD
From Velma
Source: Lynne Tolley, Miss Mary Bobo's Boarding House, Lynchburg, TN United States
Makes 6 servings

"I got this Boiled Custard recipe from the Jack Daniels distillery which is at Lynchburg, Tennessee. I don't drink alcoholic beverages, but I surely like to eat it. By the way, the term 'boiled custard' is a misnomer -it would be completely ruined if it were allowed to boil, it would be curdled."

1 quart whole milk
3 egg yolks
1/2 cup plus 2 tablespoons sugar
1 tablespoon flour
Pinch of salt
1 teaspoon vanilla extract
Gentleman Jack (optional, for serving)

Heat milk in a large saucepan until it just begins to simmer.

Beat egg yolks with sugar and salt in mixing bowl. Gradually stir in about 1 cup of hot milk to temper egg yolks. Pour egg mixture into remaining milk. Cook over low heat stirring constantly, until thickened and custard coats the back of a wooden spoon. Do not allow to boil. Cool, then stir in vanilla and chill before serving.

Serve in cups or glasses. Top with a dollop of whipped cream or vanilla ice cream, if desired. Pass a pitcher of Gentleman Jack on the side.