For desserts the number of custards, creams and puddings made with milk is legion, and they are so well known and can be so easily varied that only a few stock recipes need be given.
Boiled Custard
2 cups scalded milk
Yolks 2 eggs
¼ cup sugar
⅛ teaspoon salt
½ teaspoon vanilla
Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon; strain immediately, chill and flavor. If cooked too long the custard will curdle. Should this happen, by using a Dover egg beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin or sprinkle with granulated sugar when cooling.
Blanc Mange or Cornstarch Pudding
1 qt. milk