Help with custard recipe
I am going to post the approximate ingredients of thisof boiled custard reciepe, that my family makes in the hopes that someone will recognize it and be able to tell me what the ratio of ingredients should be, who either knows what the actual reciepe, or can figure it out based on the principals of great cooking.
So here goes
Boiled Egg Custard.
take say 1/2 gallon of whole milk. Take maybe 8 eggs, maybe 10 or 12 and seperate the yolks from the whites.
Put the milk in a double boiler and begin to warm.
Mix say 1 or 2 cups of sugar in with the egg yolks and whisk well.
Maybe you add some the whites in, maybe you don't
Add some of the hopefully very warm milk to the egg yolk mixture to bring the temperature up. When you have gotten the temperature of the yolk mixture up add it to the milk mixture.
Stir until you arm falls off or until it thickens. Sometimes I have had it where it was fairly thin, other times it has been as thick as a milkshake. A really good milk shake. I made some a few weeks ago that was almost pudding consistency and had to add milk to it to be able soak my cake in it
Sometimes they added corn starch to it make it thicken.
Now, what ratio of milk to eggs should I be using?