Mother-In-Law’s Southern Boiled Custard

In a large bowl combine milk and sugar, whisking to blend.

In a small bowl, beat 3 eggs until fluffy. Strain beaten eggs in a mesh strainer, set aside.

Heat some water in the bottom pan of a double boiler until it begins to boil. Then put the milk and sugar mixture into the top pan of the double boiler. Stir frequently until milk mixture is pretty warm – but not boiling. Then add the strained eggs to the heated milk and sugar. Add the rind of one orange (if you use the rind, and not zest, you’ll be able to remove it from the mixture easily). Continue stirring until mixture begins to thicken slightly (about 5 minutes). Add vanilla and salt to the boiled custard. Remove the orange rind.

When the boiled custard has cooled, place it in the refrigerator to chill. Serve cold custard in a chilled glass and garnish with whipped cream, and nutmeg or cinnamon.