Recipe: French Cream Custard

A CUSTARD dessert that is easily made and that most persons are fond of is French CREAM. As will be noted in the accompanying recipe, only one egg is used and corn starch is supplied for the remainder of the thickening. It is always necessary to salt mixtures Containing starch, as any starchy food has a raw taste when it is prepared without salt.

(Sufficient to Serve Four)

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

Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch. Mix the corn starch with the sugar and salt, moisten with the cold milk, and add to the milk in the double boiler when it has heated. Stir until the mixture has thickened very slightly. Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curding. Cook for a minute or two, remove from the fire, add the flavoring, cool, and serve.

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