Recipe: Corn Starch Custard

A dessert that is a little heavier than either French CREAM or Floating Island but not heavy enough to be molded is the corn-starch CUSTARD given in the accompanying recipe. If desired, it may be served with Sauce, plain CREAM, or whipped CREAM, or it may be eaten without any of these.

(Sufficient to Serve Four)

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

Heat the milk in a double boiler, reserving enough to moisten the corn starch. Mix the corn starch, sugar, and salt, and moisten with the cold milk. Add this to the hot milk, and stir until the mixture has thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of the hot mixture to the egg, pour this into the double boiler, and cook for a minute or two, or until the egg has thickened. Remove from the fire, add the vanilla, cool, and serve.