The secret, as told to me by Nannie, is to separate the yolks and whites. Whip the whites and set the whites aside until the custard is made. Then add the whipped eggwhites to the hot custard to form the creamy little lumps that make Nanie's Boiled Custard lusty and robust. SEPARATE the yolks from the whites of 9 or 10 eggs. BEAT the whites until peaks form. Set aside. LIGHTLY BEAT the yolks and add 3/4 cup of sugar and 1/2 teaspoon salt. SCALD over a very slow fire 6 cups of cream, stirring all the time. Don’t let it boil. ADD the egg, sugar, and salt. When it begins to thicken, add 3 teaspoons of vanilla and the beaten egg whites. CHILL and serve from a pitcher over pound cake or in glasses. (One Christmas, I forgot the cream and used milk. The Boiled Custard was not a failure (at least not totally). Sometimes, I don't use enough eggs. The Boiled Custard is not a failure. Sometimes I forget I’ve already adjusted the sugar, sometimes the mixture boils in spite of my best effort. . . . . whatever I do seems to be acceptable to Nannie’s Boiled Custard, so don’t worry about it. Enjoy it and savor the essence of CHRISTMAS IN WALNUT COVE.)
Submitted for publication by Joyce Browning