This handwritten recipe came from my mother’s grandmother Sarah Nixon Boles about whom I have written previously. Whether she wrote this out for my grandparents Boles during their 1935 visit to Ireland or sent it to them in the mail at their Elizabeth, NJ, address, I don’t know, but this is her handwriting, and the recipe must have been a family favorite for it to get such special treatment.
I like custard; I know some people are not fond of it; but I find it to be great comfort food. Before publishing the recipe here, I felt compelled to give it a try, and I must say it came out very well and was so delicious my husband came back for more. I’m sure this is probably meant to be served in a somewhat warm and runny state over cake/with fruit, etc., but this is SW Florida, and it seemed more fitting to chill it for several hours to serve with fresh strawberries.
As for recipe tips, when it says to cook until spoon is coated, basically just insert a metal spoon and see if a film gathers on it. It does not have to be thick. And it takes quite a bit of time to completely fold in the egg whites at the end, so maintain your patience there.
As an aside, several years ago, I made a request on the Find a Grave website (which sadly (IMO) was taken over by Ancestry) for someone to photograph the graves of Sarah Nixon Boles (1855-1938) and her husband Edward Boles (1855-1940), and finally someone managed to do it in late 2016, right before my annus horriblis (2017) got underway so I never managed to mention it here until now. They are buried in the Kentstown Churchyard Cemetery, Balrath, County Meath, Ireland, alongside their son John who died in a road accident in December 1935. Here is a link if you are interested in “visiting” their final resting place.