The Waller - Warren Family Cookbook
Boiled custard

This recipe is provided by Julie Castleberry, and was created and written by her grandma, Ora Belle Warren. Here are Julie's notes.

Boiled custard - We called CR-CR because when I was a very little girl, the adults would spell "custard" around me so I wouldn't want it and spoil my dinner. All I picked up was the "C" and the "R" and I knew exactly what they were talking about. From then on we called it "CR-CR". Gramma made it with fresh eggs and fresh milk and always put it in a blue and white pottery pitcher which I have today. These instructions are written in her own words.

Put 1 gal. whole milk in heavy stewer. Mix thoroughly 1/3 c flour and 2 1/2 c sugar (to the milk add 16 large marshmellows until melted) add 1c of the hot milk to the sugar and flour mixture to which has been added 6 whole eggs or 12 yellows beaten - mix this thoroughly and add more hot milk if necessary - then pour slowly, stirring constantly into the hot milk. Then keep stirring all until 2 drops will fall off the spoon. Do not let it stick - do not heat too high - strain into a big blue pitcher - ha! ha! to get any lumps - flavor with vanilla (4T) and if not a tea totaler, when served add a little whiskey.

Boiled Custard Pitcher
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Ora Belle was a tea totaler but on these special occasions she kept some whiskey in a dainty little pitcher on the table and always added some to her CR-CR. Her son Joe, my father, used to get the biggest kick out of this and always teased her about it.

From Julie:
OKAY, NOW YOU ARE SET TO GO. THE CONSISTANCY IS PROBABLY A LITTLE THINNER THAN A PANCAKE BATTER. YOU DRINK IT, YOU DON'T SPOON IT. CONSTANT STIRRING IS A REAL KEY TO KEEP IT FROM SCORTCHING. IT MAY TAKE AWHILE, BUT WHEN YOU THINK IT'S THICKENED, TAKE A LARGE SPOON, HOLDING IT OVER THE PAN, TURN IT SIDEWAYS AND ALLOW THE CUSTARD TO FLOW BACK IN THE PAN. IF IT'S TOO THIN, IT WILL POUR OFF IN A SINGLE STREAM. IF IT'S DONE, IT WILL POUR OFF IN TWO SPOUTS. ( I LAUGHED WHEN I FIRST READ THIS, BUT IT REALLY WORKS.)

YOU MIGHT WANT TO CUT THE RECEIPE IN HALF SO IF YOU DON'T LIKE IT, YOU WON'T WASTE ALOT OF INGREDIENTS. YOU SHOULD BE ABLE TO DRINK IT. YOU CAN WAIT TO PUT VANILLA IN IT OR IF YOU AREN'T GOING TO USE WHISKEY, ADD THE VANILLA TO TASTE AFTER IT'S COOKED. THIS IS ALSO A GREAT CUSTARD FOR HOME-MADE ICE CREAM TOO.

Julie Castleberry - Recipe Provider

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The Waller - Warren Family Cookbook