Home › Our Susan's Opinion of a Kitchen › Boiled Custard

Boiled Custard

Mrs. T. Kingsford.

Two tablespoons of the corn starch to one quart of milk; mix the corn starch with a small quantity of the milk and flavour it; beat up two eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, four tablespoons of sugar, a little butter and salt. Boil it two minutes, stirring briskly.