Cornstarch Custard Pudding |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm. Ingredients:
1/2 cup sugar |
1/3 cup cornstarch |
1/2 teaspoon salt |
4 cups milk |
2 eggs |
1 teaspoon vanilla |
Directions:
1. Mix sugar, cornstarch and salt in double boiler.
2. Gradually stir in milk, stir well.
3. Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
4. Cover and let cook for ten minutes.
5. Beat 2 eggs with an electric beater.
6. Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
7. Repeat 3 times.
8. Pour egg into cooked mixture.
9. Stir well and cook for 2 more minutes.
10. Remove from heat.
11. When slightly cooled, stir gently, and add vanilla.
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