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Grandma Bagby's Custard Recipe from Beth Lomax
A shared memory about Bagby family custard making prompted ColumbiaMagazine.com reader Richard Shepherd to ask if would be possible to get the recipe and enjoy that taste again. Here you are, Richard, Beth said "absolutely!"
By Linda Waggener
Beth Leftwich Lomax wrote, "Just got through making Grandma Bagby's boiled custard. I could hear her telling me to keep stirring. Do not walk away from the custard on the stove. Keep it at just the right heat. Don't let it boil. You will know when it is done because it will feel different..." The recipe is shared below.
Grandma Bagby's Custard Recipe
By Beth Leftwich Lomax
1 gallon whole milk
6 xlarge or 8 large eggs
Pinch of salt
1 c sugar or a little extra if you want it sweeter
2 capfuls of vanilla...
Put milk in pot over med to med low heat. As the milk starts to heat slowly pour in sugar, stirring until dissolved.
Beat eggs in mixer with the pinch of salt.
When the milk starts to steam, slowly pour 2 c into the eggs mixing constantly to temper eggs.
Next pour egg and milk mix through a wire mesh strainer into the remaining milk. This gets rid of any icky egg bits.
Stir, stir, stir. Donít stop stirring. This is going to take about 30 to 35 min. Do not let this come to a boil!!!!
When the custard starts to thicken, you will feel a difference in thickness. You donít want pudding.
When it coats the back of a spoon, it is done.
Add vanilla now.
Strain through wire mesh strainer one last time to get rid of any lumps.
After it has cooled a bit, I will put in freezer. It becomes a cross between ice cream and custard. -- Beth Lomax Now you see why I only make this once a year! -- Beth Leftwich Lomax
This story was posted on 2017-12-28 09:55:01
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