Creamy Custard

Ingredients

• 2? oz. Brown & Polson’s ‘ Patent ’ Corn Flour
• 1 pint Milk
• 4 oz. Butter
• 2 Eggs
• 14 oz. Castor Sugar
• $ tea-spoonful Essence of Vanilla

Method

1. 1

   Mix Corn Flour with a little milk to a smooth cream.

2. 2

   Boil the rest of the milk, pour in the Corn Flour mixture while stirring.

3. 3

   Add butter, then yolks beaten with sugar.

4. 4

   Boil for six minutes, stir in beaten egg whites, cool, and serve.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 10. The excerpt below is the record exactly as published.

Creamy Custard TO SERVE WITH STEWED FRUITS AND FRUIT TARTS. For 4 to 6 persons. Time 15 to 20 mins. 2? oz. Brown & Polson’s “‘ Patent ”’ Corn Flour. 1 pint Milk. 4 oz. Butter. 2 Eggs. 14 oz. Castor Sugar. $ tea-spoonful Essence of Vanilla. Mix the Corn Flour to a.smooth cream with a little of the milk. Bring the rest of the milk to the boil. Pour the mixed Corn Flour into the milk, stirring vigorously. Add the butter. Beat the two yolks of eggs with the sugar and stir into the Corn Flour. Boil for six minutes, stirring all the time. Remove from the fire. Beat up the whites of the two eggs to a stiff snow, and stir lightly to the rest. Allow to cool. When cold remove the skin, add the essence of vanilla, beat up well, and serve in custard cups or in a sauceboat. Page 22 Cold Sweets Chocolate Blanc-Mange For 4 to 6 persons. Time 20 mins. 2 oz. Brown & Polson’s “‘ Patent’? Corn Flour

Cook this with the app: pantry check, scaling, and the assistant.