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2 cups scalded milk
Mix sugar, salt, and cornstarch with the cold milk. Add a little of the hot milk, stir well, put in top of a double boiler. Stir over boiling water until mixture thickens.
Cover and cook for 20 to 30 minutes, stirring occasionally. Cool slightly before adding flavouring. Pour into cold wet moulds.
Variations:
May be flavoured with vanilla, chocolate, cocoa syrup, caramel syrup, butterscotch, almond, lemon rind, or orange rind.
Note:
Posted by Shayna Kravetz
Nutritional Info Per Serving: N/A
1/4 cup sugar
1/4 cup cornstarch
Few grains salt
1/4 cup cold milk
For a richer pudding, use only 3 tablespoons of cornstarch. Cook the pudding as directed. Before removing from the fire, add a little of the hot mixture to one or two slightly beaten egg yolks. Return to double boiler and cook for 3 minutes longer. Remove from fire. If desired, the stiffly whipped egg whites may be folded into the mixture before moulding.
The amount of cornstarch given will make a mixture stiff enough to mould. When a soft cornstarch mixture is desired, or when eggs are to be used, only 3 level tablespoons of cornstarch will be required.