French Custard Cream

A custard dessert that is easily made and that most people are fond of is French custard cream. As will be noted in the accompanying recipe, only one egg is used and corn starch is supplied for the remainder of the thickening.


2 cups milk
1 tablespoon corn starch
1/4 cup sugar
1/8 teaspoon salt
1 egg
teaspoon vanilla
teaspoon lemon extract

Makes 4 servings.

  • Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch.
  • Mix the corn starch with the sugar and salt, moisten with the cold milk, and add to the milk in the double boiler when it has heated. Stir until the mixture has thickened very slightly.
  • Cook in the double boiler for 20 or 25 minutes.
  • In a small bowl, beat the egg. Add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curdling.
  • Cook for a minute or two, remove from the fire, add the flavoring, cool, and serve.

TIP: It is always necessary to salt mixtures containing starch, as any starchy food has a raw taste when it is prepared without salt.

Real Cooking

Did You Know?
Although custards with starch are considered to decrease in quality as fewer eggs are used and starch in some form is added for thickening, many excellent custard desserts are made in this way.

Because the starchy foods used are generally cheaper than eggs, custard desserts that rely partly on starch for their thickening are more economical than those thickened entirely by eggs.

They are also different in composition and texture, being lower in protein because of a smaller proportion of eggs and higher in carbohydrate because of additional starch. They are often utilized in the making of desserts, such as tapioca, rice, and bread puddings. In such an event, fewer eggs are used and the starchy material is depended on for a certain amount of the thickening.