12 eggs
3 ½ quarts milk
2 ½ cups sugar
3 T flour (not heaping, not level – in between)
vanilla
evaporated milk
Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.
Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).
*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.
The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!
There has been some discussion that the recipe calls for 18 eggs. Here's the 18 egg version from Sa's recipe card:
18 eggs
1 gallon milk
3 ½ cups sugar
4 T flour
vanilla
1 can milk - carton heavy whipping cream (both? choose one?)
