Pap - An Old Fashioned Stovetop Custard

4 servings Prep: 10 m Cook: 15 m Total: 40 m Intermediate
5.0/5 (1)
Pap - An Old Fashioned Stovetop Custard
There has often been confusion over the word “PAP”. Some individuals use the term for infant cereal, but a true pap is a custard type dish that is rich in flavor. Pap is a stirred custard, also known as soft custard, custard sauce or, erroneously, boiled custard. It is cooked on top of the stove and stirred to a creamy, but pourable, consistency. It includes custards made with or without starch, such as flour or cornstarch. The ingredients include whole eggs as well as egg yolks used to add body and richness.

Ingredients

4 servings
  • 2 cups half and half or cream
  • 3 eggs + 2 egg yolks
  • 3/4 to 1 cup sugar
  • 1/4 cup butter, melted
  • 1/4 cup cornstarch
  • 1 tsp or more vanilla (amoretto or almond flavor)
  • 1/8 tsp salt

Step-by-Step Instructions

  1. In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks, if using for a richer pudding), sugar, salt, cornstarch and the melted butter until fluffy.
  2. In a separate saucepan, heat the half and half (or cream) and the vanilla in a medium saucepan over medium heat until scalded (you’ll see small bubbles on the sides of the pan, about 5-7 minutes). Do not boil.
  3. Add the heated cream very slowly to the egg mixture while mixing constantly. Eggs need time to adjust to heat or they will curdle if they’re exposed to heat too quickly.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil.
  5. Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick.
  6. Place pierced plastic wrap directly onto surface and refrigerate for at least 15 minutes to set.

Common Problems and Solutions

Q: Why did my custard curdle?

A: The eggs were exposed to too much heat too quickly. When adding the hot cream to the eggs, do it very slowly while whisking constantly. Also, never let the custard boil once you return it to the stovetop - keep it at a gentle simmer and stir constantly.

Q: How do I know when the custard is thick enough?

A: Use the spoon test: dip a spoon into the custard, then run your finger across the back of the spoon. If the line holds and doesn't run together, it's ready. The custard will also thicken more as it cools.

Q: Why is my pap too thin?

A: You may not have cooked it long enough for the cornstarch to fully activate, or the heat was too low. Make sure to cook over medium-low heat, stirring constantly, until you see the custard visibly thicken and coat the spoon.

Tips and Techniques

Tempering the eggs is the key to smooth custard - add the hot cream very slowly at first, just a tablespoon or two at a time while whisking. Once you’ve added about a cup of the hot cream to the eggs, you can pour a bit faster. Use a heavy-bottomed saucepan to prevent scorching on the bottom.

Ingredient Substitutions

  • half and half: whole milk or heavy cream
  • cornstarch: all-purpose flour (use 1/3 cup)
  • vanilla extract: almond extract, amaretto, or bourbon

Equipment Needed

  • heavy-bottomed saucepan
  • whisk
  • mixing bowl
  • plastic wrap

Historical Context

The term “pap” comes from an old English word for soft food, and while it’s sometimes confused with baby cereal, in Southern and Louisiana cooking it specifically refers to this type of stirred custard. It was a popular dessert before the convenience of boxed pudding mixes, and many old-time cooks took pride in their perfectly smooth pap.