Whisk together the flour, salt, sugar, and cornstarch in a saucepan. In a mixing bowl, whisk the milk into the yolks (or whole eggs), then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is mixed.

Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil: Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer, until the mixture thickens.

Stir in the butter and the vanilla extract. If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl. Spoon into a bowl.


This is a regional favorite in the WV mountains where we always ate this custard over hot fluffy biscuits.

Mr Breakfast would like to thank annareeb for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From jessy_kate_03 (Team Breakfast Member)

Rating (out of 5):

This changes everything! It's like the sweet version of biscuits and gravy. Fresh berries on top are an absolute must. The custard itself reminded me of the filling of a custard donut - but buttery. We loved it!

Comment submitted: 8/27/2013 (#16295)



From Katie

Rating (out of 5):

YUM!!!!!

Comment submitted: 12/3/2010 (#11653)



From Robinswood

Rating (out of 5):

Even better with fresh fruit on top, imo!

Comment submitted: 11/28/2010 (#11634)



From Josh

Rating (out of 5):

I've been looking for this recipe forever. I'm from WV and my mom always made this for breakfast when I was a kid. None of my friends know what I'm talking about when I want custard over biscuits. Thanks for the recipe.

Comment submitted: 5/2/2010 (#10430)

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