OLD FASHIONED STOVETOP CUSTARD RECIPES

Steps:

• In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks, if using for a richer pudding), sugar, salt, cornstarch and the melted butter until fluffy.
• In a separate saucepan, heat the half and half (or cream) and the vanilla in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Do not boil.
• Add the heated cream very slowly to the egg mixture while mixing. Eggs need time to adjust to heat or they will curdle if they're exposed to heat too quickly.
• Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick.
• Place pierced plastic wrap directly onto surface and refrigerate to set. Before refrigerating a just-cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated.

Steps:

• Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
• Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
• Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
• Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.