Old-Fashioned Southern Boiled Custard: A Holiday Classic

If you’ve never tried boiled custard, you’re in for a treat! This rich, velvety drink is like eggnog’s softer, creamier Southern cousin without the froth and heavy spice. Growing up, this was a must-have at holiday gatherings in Tennessee, served chilled in punch cups with a sprinkle of nutmeg.

It’s a recipe that has been lovingly passed down for generations, bringing a little taste of nostalgia to every sip. For Christmas, a special family dinner, or just because, this is one recipe that will quickly become a favorite in your home too.

Why You’ll Love Southern Style Boiled Custard

This boiled custard is smooth, comforting, and perfectly sweetened. It’s a tradition-filled recipe that’s easy to make and even easier to enjoy. You’ll love how versatile it is serve it as a drink, pair it with desserts, or enjoy a chilled cup by itself. It’s holiday cheer in its purest form!

Simple Ingredients

These simple, wholesome ingredients make this custard extra special:

• Egg yolks: The base of a silky custard, giving it that rich, creamy texture.
• Whole milk: Creates a perfectly smooth and luxurious consistency.
• Granulated sugar: Adds sweetness without overpowering the delicate flavor.
• Vanilla extract: Enhances the custard with a warm, comforting note.
• Nutmeg: A light sprinkle on top for a classic holiday finish.

Recipe Details

• Servings: 6–8 cups
• Preparation Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes

What is Needed

• 6 large egg yolks
• 4 cups whole milk
• 1 cup granulated sugar
• 1 ½ teaspoons pure vanilla extract
• Freshly grated nutmeg, for garnish

Instructions

1. Whisk the yolks and sugar (2–3 minutes) – In a medium mixing bowl, whisk together the egg yolks and sugar until pale, smooth, and slightly thickened.
2. Heat the milk (5–6 minutes) – In a large saucepan, gently heat the milk over medium heat until it’s steaming and small bubbles form at the edges. Do not let it boil.
3. Temper the eggs (2 minutes) – Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
4. Combine and thicken (8–10 minutes) – Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon. Heat until the custard thickens enough to coat the back of a spoon or reaches 170–175°F.
5. Cool and flavor (1–2 minutes) – Remove from heat, stir in the vanilla extract, and let cool for 15–20 minutes.
6. Chill and serve – Transfer to a pitcher, cover, and refrigerate for at least 2 hours. Serve cold in punch cups with a sprinkle of nutmeg.

Top Tips

• Use a thermometer: Cook the custard to about 170–175°F for the perfect texture without curdling.
• Constant stirring is key: Don’t walk away stir continuously to prevent lumps.
• Cool it completely: Boiled custard tastes best when thoroughly chilled.
• Kid-friendly serving: Pour into small cups for easy serving during family gatherings.

Fun Flavor Add-Ins

• Bourbon or rum: For a grown-up twist.
• Citrus zest: Add a teaspoon of orange or lemon zest for brightness.
• Spices: Stir in a pinch of cinnamon or cloves for extra warmth.

Holiday Serving Ideas

• Serve in a large glass punch bowl for parties.
• Top with whipped cream or a cinnamon stick for a festive look.
• Pour into small mason jars for homemade holiday gifts.

Recipe Variations

• Dairy-Free: Substitute whole milk with coconut or oat milk for a plant-based version.
• Almond Twist: Swap vanilla for almond extract.
• Extra Creamy: Use half-and-half in place of some of the milk.

Recommended Equipment

• Medium mixing bowl
• Whisk
• Saucepan
• Wooden spoon
• Fine-mesh strainer (optional, for an extra smooth finish)
• Glass punch cups

Make Ahead Tips

This custard can be made 2–3 days ahead. Store in a covered container in the refrigerator and stir before serving.

How to Store and Reheat

• Refrigerate: Keep in a sealed container for up to 4 days.
• Reheat: Serve chilled or gently warm over low heat if desired. Do not boil.

What to Serve with This Recipe

• Southern tea cakes
• Shortbread cookies
• Holiday pies like pecan or chess pie

What You Need to Know About This Recipe

Boiled custard is a beloved Southern tradition, often found on Christmas tables in Tennessee, Kentucky, and neighboring states. Unlike eggnog, it’s spice-light, smooth, and never frothy just pure, creamy indulgence.

More Christmas Recipes

Try these you will love them!

Southern Boiled Custard

Michelle

A creamy, old-fashioned Southern boiled custard that’s smooth, sweet, and perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Servings 8 Servings

Equipment

• Medium mixing bowl
• Whisk
• Saucepan
• Wooden Spoon
• Fine-mesh strainer (optional, for an extra smooth finish)
• Glass punch cups

Ingredients

  

• 6 large egg yolks
• 4 cups whole milk
• 1 cup granulated sugar
• 1 ½ teaspoons pure vanilla extract
• Freshly grated nutmeg for garnish

Instructions

 

• Whisk the yolks and sugar (2–3 minutes) – In a medium mixing bowl, whisk together the egg yolks and sugar until pale, smooth, and slightly thickened.
• Heat the milk (5–6 minutes) – In a large saucepan, gently heat the milk over medium heat until it’s steaming and small bubbles form at the edges. Do not let it boil.
• Temper the eggs (2 minutes) – Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
• Combine and thicken (8–10 minutes) – Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon. Heat until the custard thickens enough to coat the back of a spoon or reaches 170–175°F.
• Cool and flavor (1–2 minutes) – Remove from heat, stir in the vanilla extract, and let cool for 15–20 minutes.
• Chill and serve – Transfer to a pitcher, cover, and refrigerate for at least 2 hours. Serve cold in punch cups with a sprinkle of nutmeg.

Notes

For an extra-smooth custard, strain the mixture through a fine mesh sieve before cooling.

Keyword Boiled Custard

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