Recipe: Coconut Corn Starch Custard

The flavor of coconut in CUSTARD is agreeable, but the toughness of this ingredient with a soft CUSTARD is not always acceptable. In the preparation of the CUSTARD given in the accompanying recipe, the idea is to obtain the flavor without the use of the coconut in the CUSTARD.

COCONUT-CORN-STARCH CUSTARD
(Sufficient to Serve Four)

  •  1 pt. milk
  •  2 Tb. corn starch
  •  1/2 c. coconut
  •  1/4 c. sugar
  •  1/8 tsp. salt
  •  1 egg
  •  Vanilla

Heat the milk in a double boiler, retaining enough of it to moisten the corn starch. Put the coconut into the milk while it is hot, and allow it to remain for 5 or 10 minutes after the milk has become heated. Then strain through a ricer or a strainer to remove all the liquid possible, and return the milk to the double boiler. Mix the sugar and salt with the corn starch and moisten with the cold milk. Add this to the hot milk and cook for 20 or 30 minutes after it has thickened. Beat the egg and add a little of the hot material to it; then pour it into the double boiler and cook for a minute or two, or until the egg has thickened. Flavor with a few drops of vanilla, remove from the fire, cool, and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)