Boiled custard is neither boiled nor a custard. But it is an excellent example of the process of cooking by ratios because the beverage is a simple one to make and remember: 1 cup of milk, 1 egg, 1 tablespoon sugar. Flavor it with nutmeg to taste and that’s all there is to it. The cooking take a bit of practice and you should be comfortable working with a double boiler. But the end result is a smooth beverage that is not as frothy and thick as eggnog but just as delicious. The recipe above comes from an old version of an Abbeville Christmas dessert called Gypsy.
Abbeville is the cradle and grave of the Confederacy. But is also home to a wonderful southern dessert served during Christmas called Gypsy. Think southern tiramisu. First make your custard using the steps below. After the custard has chilled, line a large glass or decorative bowl with angel food cake. You can use lady fingers if you like but I prefer angel food. As long as the cake is spongy and absorbent, you will be ok. Cover the cake with a layer of custard, then a layer of finely chopped pecans (or rough chopped if you wish), a layer of whipped cream flavored with sherry, brandy, or rum, and repeat until the bowl is filled. Let it sit in a refrigerator for 12 to 24 hours before serving. The longer it sits, the better it gets because the angel food cake will soak up the custard without becoming soggy.
Gypsy was a dish served in all the finer houses in Abbeville during Christmas. A version of the recipe is included in the 1871 cookbook written by Anderson native Theresa C. Brown which substituted sliced toasted almonds for the pecans so variations on flavoring in encouraged when making Gypsy.
To make boiled custard (for six servings)
4 cups milk
4 eggs
4 tablespoons sugar, heaping
1. Over a low to medium double boiler, heat the milk, but not to boiling.
2. Combine eggs and sugar in mixer.
3. Once milk has heated, slowly add to eggs while mixer is on low. Add the heated milk slowly to temper the eggs so they will not scramble. If they eggs do scramble, the process must be started over.
4. Once the milk has been fully incorporated with the eggs, return to double boiler and begin to stir. Continue stirring until thickened, about 15-20 minutes. To test, coat the back of a spoon and run your finger through the mixture. If it stays apart, the boiled custard is ready.
5. Place in cool water to cool. Stir in nutmeg to taste and cover with a layer of plastic. Refrigerate until cool. For a richer custard, fold in three cups of whipped cream before refrigerating.
