Christmas Eve...All About Family and Tradition.

There is a lot going on at our little home in the country on this Christmas Eve. I rose early and chatted with some friends on Facebook and then did a few little things around the house.  I took a turkey off the smoker that I was smoking for a friend and then made a visit to some of my closest friends home.  We had coffee and just talked for a while. We shared old Christmas stories from years gone by and laughed at ourselves for being old folks. I made one quick stop by our local grocery store, Ramey's in Florence and then came home to start some of my cooking.  I am making boiled custard, a caramel pie and the gumbo for tomorrow's Christmas brunch.  I am also smoking some salmon for the brunch, I forgot about that.

I just finished the boiled custard and once it has time to cool I will bottle it and put it in the refrigerator so it will be chilled and ready for tomorrow. Boiled custard is something I remember from my childhood.  My Aunt Girt Williamson from Water Valley, Mississippi use to cook it for us when we visited at Christmas as well as my grandmother E.V.  (Mama V) Patterson and her sister Myrtie Burkhalter from Lexington, Mississippi.  To say it was in the family is an understatement...Oh, yeah.  My mom use to prepare it, too.

While I don't have their recipe, I thought I should share this one with you, just in case you would like to try it on your family. I researched the subject and found that sweet custards like the ones we love in the south during the holidays dates back to Middle Ages.

This is me.  The hat I am wearing was my dad's. I thought there is no better day than
Christmas Eve to wear his hat.

Southern Boiled Custard

Ingredients

half gallon of milk
2 cups sugar  plus 2 tablespoons sugar
6 eggs (hold 3 egg whites separate)
3 tablespoons flour
1 teaspoon vanilla extract.(don't use the imitation stuff)

Directions

Heat all of the milk in a heavy pot over a low heat until skim forms on top.  In a mixing bowl, beat eggs (remember to save 3 egg whites...you will need them later.) Mix the sugar and flour and add to beaten egg and mix thoroughly.  Remove one cup of the hot milk to the mixture of eggs and beat.  Mix this well.  Add the egg mixture to the remainder of the hot milk in the pan and cook until thick.  Stir the mixture occasionally and when you take the spoon from the mixture check to see if it is sticking to the spoon.  When it is done it will cling slightly to the spoon.  Beat the 3 egg whites, adding 2 tablespoons of sugar gradually.  Beat until fluffy.  Add this to the custard and remove from the heat. be careful to stir the egg white mixture in gradually. If you don't the custard will be lumpy with pieces of egg cooked solid in the creamy dessert.  Continue stirring for about 5 minutes.  Cool for a while.  Add in the vanilla and then place it in containers for storage in the refrigerator.  It even freezes well.

Serving suggestions.
Pour into custard dishes and top with whipped cream
Feel free to add a couple of  fresh berries on top of the whipped cream.

I hope you enjoy.

As I said this is not my family recipe but, it is a really good and is very simple to make.  It takes a while to prepare but it is well worth the time and the effort.

Now, I am about to start my roux for my gumbo and though I don't make it often, I will share the recipe if it is a good one.

I hope that each of you have a Merry Christmas and remember the true meaning of Christmas.  Please keep our soldiers in your thoughts now and throughout the year.  They are serving you and me.

Until next time....John.