Prep 30 mins
Cook 25 mins
I modified this recipe that I originally found in an American magazine, circa early 1900's.
- 1 1⁄2 cups milk
- 1⁄4 teaspoon cornstarch
- 1⁄8 teaspoon salt
- 2 tablespoons cold milk
- 3 large egg yolks
- 1⁄4 cup powdered sugar
- 1 teaspoon vanilla
- Scald the 1 1/2 cups milk in the top of a double boiler.
- In a separate bowl combine cornstarch, salt and 2 tbsp cold milk. Mix well then stir into scalded milk.
- Continue to stir for 3 minutes then cover and let cook for 12 minutes.
- In a separate bowl beat egg yolks. Add powered sugar and beat again. Then add vanilla and beat again. Mix in a small amount of the hot mixture, stirring until smooth.
- Pour into the pan and continue to cook over meduim/low heat for 3 minutes, then pour into a chilled bowl. Cover with plastic wrap so that the wrap forms a skin over the custard.
- Serve when chilled, mixing smooth first.
this was really good and creamy i made it and added some to some cooked rice to make a yummy rice pudding.. the only problem i encountered was 1/4 tsp starch didnt thicken it very much and i ended up putting it back in the double boiler and adding about a tablespoon or more to it and then it was perfect.. i also added some cinnimon and nutmeg to the rice.. i used the whole egg not just the yolk for health factor and that may have been why it didnt thicken but its worked in other recipes to do that? i liked that it wasnt overly sweet either.. thanks it was yummy.