http://www.deepsouthdish.com/2010/12/grandmas-old-fashioned-boiled-custard.html#axzz3XcWSnSso
Recipe: Old Fashioned Drinking Custard
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
Ingredients
•1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half)
•3/4 cup of granulated sugar
•1 teaspoon of all purpose flour
•6 egg yolks, reserve egg whites
•1 overflowing teaspoon of vanilla, almond, or rum extract, or to taste
•Whipped cream, to garnish
•Freshly grated nutmeg, to garnish
•1/2 to 1 ounce bourbon or rum, per mug, or to taste, optional
{Punch bowl directions below}
Instructions
Pour cream or milk into the top of a double boiler. In a separate small bowl, whisk the sugar and flour together and when the water begins to boil, whisk the sugar and flour mixture into the milk. Separate the eggs, reserving the egg whites in the refrigerator for another use, or to add to eggnog, if desired. In that same bowl you used for the sugar, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, and whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.
Cook, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. You’ll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste (I do about 12 passes on a microplane), taste and add additional extract or nutmeg, as desired.
Cover and refrigerate until cold. If desired, just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Whisk into the cooled custard before pouring into individual mugs. This step can be omitted if desired. Boiled custard can be used as a beverage, with or without a splash of bourbon or rum, and is also excellent over fresh or canned fruit, or when used as a dessert sauce over cake. Should keep about a week in the fridge.
To Prepare Eggnog for a Punch Bowl: Make multiple batches of this recipe, as needed, for the size serving bowl, but prepare each batch individually. Once cooled, add in the extract and nutmeg, and then combine batches together. Use a funnel to transfer into large gallon sized jugs to refrigerate overnight, or several hours until needed.
Just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Shake the eggnog well, then add to the serving bowl and whisk in choice of alcohol. Drop dollops of whipped cream over the top of the serving bowl, and grate fresh nutmeg on top, if desired.
IMPORTANT: Add a little bit of liquor first to the serving bowl, the total amount will depend on the serving bowl size. If you are doubling this recipe, start with 1/2 cup, then taste before adding more liquor. Generally this doubled boiled custard recipe will take somewhere between 1 and 2 cups of bourbon or rum, or other variations, depending on tastes. Always start with a little, then add more to taste. Add dollops of the whipped egg whites to the serving bowl if desired, and gently fold in. Scoop into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.
Variations: Can use bourbon, whiskey, or rum each alone, or in combination with sherry, cognac, or brandy, if desired.
Reminiscing on your Home Ec class brought memories here as well. Remember in Cooking we made Butterscotch Pralines using non instant butterscotch pudding and pecans (along with other ing.) Still think of those. Altho a bit sweet, they were still eaten. 1st semester cooking and 2nd of Sewing. LOL pair of pj’s made. To be more accurate...sewn together. They did not last long at all. Sewing and needles were never a friend.
Anyways...back to food and remembering the meals our lunch rooms served when a child in school. Some were seldom finished, but many time seconds would have never been turned away. Hot rolls, bread pudding, Salisbury steak, pried fish. Googled lunch recipes and found the offering so much more appetizing than what is currently being served to the serf-children in the queen’s court these days.
ALL RECIPES
http://allrecipes.com/recipe/school-lunchroom-cafeteria-rolls/
CHOW HOUND CHOW
http://chowhound.chow.com/topics/550682
FOOD TIME LINE
http://www.foodtimeline.org/foodschools.html
FORMARO FILES - RETURN OF THE LUNCH LADY LAND
http://formarofiles.com/468/return-to-lunch-lady-land
HUNGRY BROWSER
http://www.hungrybrowser.com/phaedrus/mpschoolcafeteria.htm
PS - The many soups and stews were yummy too! Still Remember Brunswick Stew...OOPS -that was in Home Ec and not the lunch room.