Nostalgia always seems fashionable at Christmastime. Here is a dessert that I first had in the 1950s. It was a specialty of my Aunt Juanita Tullock. She often made it for us to enjoy after dinner on Christmas Eve. Simple, light, and delicious, this dish would make a fine ending for any holiday meal. Because chilling is required, it can be done hours in advance, ideal when you are having guests and a million things to do to get ready.
The key to success lies in the double boiler technique. You want the bowl with the eggs sitting over, but not in, simmering water. If the water touches the bottom of the bowl, the eggs will curdle before the custard thickens. Apart from that, the recipe is foolproof. It can also be doubled successfully, if you have a crowd.
Aunt Juanita's Fluffy Boiled Custard
4 servings
6 eggs, separated
6 tablespoons granulated sugar
4 tablespoons whole milk
1 teaspoon vanilla extract
In the top of a double boiler or other suitable heatproof bowl, beat the egg yolks. Add the sugar and milk and mix well to combine. Place the egg mixture over simmering water and cook, stirring constantly, until it coats the spoon. Remove from the heat, add the vanilla extract, and allow to cool for 10 minutes. While the custard cools, beat the egg whites until they hold stiff peaks. Fold the whites into the custard. Refrigerate until chilled, and serve cold.
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