Margarita's International Recipes


Colonial Custard

I made this simple recipe for custard to go with the Colonial Trifle I served as dessert for my colonial meal. My 7-year old loved the taste, though I thought it was too eggy myself. I did mess up and had the eggs curdle before I poured the milk. Fortunately I was able to fix this by stirring the milk in forcefully, and once the custard cooled, putting it in a blender. But avoid my mistake, and don't put the egg mixture in the heat until the milk is ready to start simmering.

Colonial Custard


  • 2 1/2 cups milk
  • 1/3 cup sugar
  • 3 Tbsp. cornstarch
  • 5 egg yolks
  • pinch of salt
  • 1 Tbsp. vanilla extract


Heat the milk over medium-high heat until it's barely simmering.

Put the sugar, cornstarch, egg yolks and salt in a heavy medium-size saucepan. Heat on medium. As soon as it's warm pour the milk in, a little bit at the time, stirring as you go.

Cook the custard until lumps start to form, about 10-15 minutes, stirring constantly.

Remove from the heat and add the vanilla extract. Mix well, pour into a custard mold and let cool.

Adapted from Holiday Fare: Favorite Williamsburg Recipes

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