Corn Starch Custard
2 cups milk
2 tablespoons corn starch
1/2 cup coconut
1/8 teaspoon salt
Makes 4 servings.
- Heat the milk in a double boiler,
retaining enough of it to moisten the corn starch.
- Put the coconut into the milk while it is
hot, and allow it to remain for 5 or 10 minutes after the milk has
become heated. Then strain through a ricer or a strainer to remove all
the liquid possible, and return the milk to the double boiler.
- Mix the sugar and salt with the corn
starch and moisten with the cold milk. Add this to the hot milk and
cook for 20 or 30 minutes after it has thickened.
- Beat the egg and add a little of the hot
material to it; then pour it into the double boiler and cook for a
minute or two, or until the egg has thickened.
- Flavor with a few drops of vanilla,
remove from the fire, cool, and serve.
|Did You Know?
flavor of coconut in custard is agreeable, but the toughness of this
ingredient with a soft custard is not always acceptable. In the
preparation of the custard given in this recipe, the idea
is to obtain the flavor without the use of the coconut in the custard.
If too much heat has been applied or the soft custard has
too long, the result will be a curdled mass. As soon as this is
observed, the custard should be removed from the hot water, placed at
once into a pan of cold water, and beaten vigorously with a rotary egg
beater or mixer. To improve it further, it may be poured through a fine
wire sieve or strainer. Unless the curding has gone too far or the egg
has been cooked a great deal too long, this treatment will produce a
very decided improvement in the custard and possibly bring it to a