Corn Starch Custard


2 cups milk
2 tablespoons corn starch
1/4 cup sugar
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla

Makes 4 servings.

  • Heat the milk in a double boiler, reserving enough to moisten the corn starch.
  • Mix the corn starch, sugar, and salt, and moisten with the cold milk. Add this to the hot milk, and stir until the mixture has thickened. Cook for 20 or 25 minutes.
  • Beat the egg, add a spoonful of the hot mixture to the egg, pour this into the double boiler, and cook for a minute or two, or until the egg has thickened.
  • Remove from the fire, add the vanilla, cool, and serve.

Real Cooking

Did You Know?
A Corn Starch Custard is a dessert that is a little heavier than either French Cream Custard or Floating Island but not heavy enough to be molded is the corn-starch custard given in this recipe. If desired, it may be served with sauce, plain cream, or whipped cream, or it may be eaten without any of these.

Soft custard should be stirred continuously during its cooking. Then it will not set nor thicken as does baked custard, even though the proportion of eggs and milk may be higher.

As soon as the soft custard mixture lightly coats a spoon it is done. Then it should be removed from the fire and the inner part of the double boiler removed from the outer part to avoid the application of any more heat.