Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers of cake.
CHOCOLATE BLANC MANGE
- 4 tablespoons cornstarch
- ¾ cup sugar
- ¼ teaspoon salt
- 1 quart milk
- 3 ounces unsweetened chocolate or 9 tablespoons cocoa
- 1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk. Put remainder of milk on to scald with chocolate which has been cut into small pieces. As soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth—stirring constantly. Set over hot water and cook about twenty minutes longer. Add flavoring; pour into mold which has been wet in cold water. Chill and serve cold with sweetened whipped cream.
FLOATING ISLAND
- 1 quart milk
- 4 eggs
- 4 tablespoons sugar
- ¼ teaspoon salt
- ½ cup currant jelly
- 2 teaspoons vanilla or almond extract