Sufficient to Serve Four
)
- 1 pt. milk
- 1-1/2 Tb. corn starch
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 egg
- 1/2 tsp. vanilla
- Whipped cream
Heat the milk in a double boiler, retaining enough to moisten the corn starch. Mix the corn starch, sugar, and salt, and moisten with the cold milk. Add this to the heated milk in the double boiler, stir until the mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg, add to it a spoonful of the hot mixture, and then pour this into the double boiler, stirring to prevent the curding of the egg. Cook for a minute or two, or until the egg has had time to thicken, remove from the heat, and add the vanilla. When cold, serve in individual dishes or glasses with a spoonful of whipped cream on top of each portion.
29. 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.
CORN-STARCH CUSTARD
(
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