Cornstarch Custard Pudding
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
8
ingredients
directions
- Mix sugar, cornstarch and salt in double boiler.
- Gradually stir in milk, stir well.
- Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
- Cover and let cook for ten minutes.
- Beat 2 eggs with an electric beater.
- Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
- Repeat 3 times.
- Stir well and cook for 2 more minutes.
- Remove from heat.
- When slightly cooled, stir gently, and add vanilla.
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Reviews
-
A THOUSAND Times, Thank You! I didn't have to make or taste this to KNOW it was the EXACT Recipe I have been searching for! My GrandMother made it for me and I made it for my Children. However as the years and Multiple Sclerosis took over portions of my brain, I was omitting an ingredient which I was Sure was Egg(s) - even though I could vividly remember whisking them was one of my jobs. But not even Grandma Brown’s 1940 Searchlight Cookbook listed Egg as an Ingredient! I can finally serve this wonderful Cornstarch Custard, topped over Fresh Pound Cake with Sliced Strawberries as I fondly remember. I will proudly pass the Original Recipe to onto the Younger Family Members, thanks to you.