This beverage is a Christmas tradition in our family and it sort of resembles drinking melted vanilla ice cream. I’m not sure how many generations it spans, but each year my grandmother would make a batch and bring it over to our house. My mom took over the tradition, making a version in the microwave that was good but not quite the same. Last year I decided I would try my grandmothers recipe and it turned out great. Now I have taken over the tradition and am glad we can still have this favorite treat.
My brother has to follow a sugar free diet and so this year I made an experimental batch using splenda and he proclaimed it to be good. So…if you are looking to cut some calories substitute splenda…but it is still best with real sugar. 🙂
- 1/2 Gallon Milk – I use either 2% or whole
- 4 eggs, separated
- 1 cup sugar, plus 1/4 cup extra (or Splenda)
- 2 T flour
- 2 T vanilla extract
- Extra milk – about 1/2 cup
Prep work before getting started:
- Separate eggs, putting yolks in a small bowl and the whites in either the bowl of a stand mixer or a larger mixing bowl where you can beat them.
- Add about a tablespoon of cold milk to the egg yolks and whisk. Set aside.
- In another small bowl, mix together 1 cup sugar and 2 T flour. Add in some cold milk (1/4 cup to 1/2 cup) and stir until sugar dissolves and there are no lumps.
- Beat the egg whites until stiff peaks form. Mix in 1/4 cup sugar.
- In a large pot (make sure it is a big one as this could boil over if you aren’t careful), heat milk until it boils. Whisk constantly because the milk will burn on the bottom of the pan. You could microwave the milk until boiling to avoid the risk of burning and then add it to the stovetop.
- Once milk comes to a boil, add some of the hot milk to your egg yolks to temper them to hopefully prevent the eggs from scrambling. Add tempered yolks to the milk and bring back to a boil, whisking constantly.
- After it returns to a boil, add in the sugar/flour mixture. Allow mixture to return to a boil again and keep stirring to prevent burning.
- Now remove the pot from the heat and take 2 cups of the hot milk and beat it into the eggs whites. This will make them runny. Add the egg whites to the pot and return it to heat – medium or so. Whisk to combine well and cook a few minutes more to make sure eggs are cooked. My grandmother said to just end after adding the egg whites, but I feel as if they should be cooked a little.
- Stir in vanilla extract and allow custard to cool in pot.
- Funnel into milk jug or a fancy pitcher if you like. If you think there are some lumps, just strain through a sieve when you are pouring it into the containers. I don’t think we have ever had a lump free batch, but you just get used to them and reminisce about your grandmothers lumpy custard. 🙂
- Refrigerate and enjoy once chilled, shaking carton before serving.
Here are the before and after pics in the pan – it is hard to photograph a drink! See how it doubles in size and nearly tops my pan…that is the importance of a large pot! It will deflate a little during the cooling process.