Corn Starch Pudding
A simple pudding recipe.
Ingredients
- 1 quart Whole milk (Originally milk.)
- 3 1/2 tablespoonfuls Cornstarch (Originally arrowroot. Substituted with cornstarch.)
- as needed Water
- 4 Eggs
- 1 cupful Granulated sugar (Originally sugar.)
- 1 teaspoonful Ground nutmeg (Originally Royal Extract Nutmeg.)
- 1 teaspoonful Ground cinnamon (Originally Cinnamon.)
- as needed Butter
- 2 tablespoonfuls Granulated sugar
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Instructions
- 1In a saucepan, bring the milk to a boil.
- 2In a small bowl, dissolve the cornstarch in a little water.
- 3Add the dissolved cornstarch and the sugar to the boiling milk. Let it reboil.
- 4Remove from the fire. Beat in the eggs, whipped a little, and the nutmeg and cinnamon. Pour into a well-buttered earthenware dish.
- 5Bake in a preheated oven at 400°F (200°C) for 30 minutes.
- 6A few minutes before taking from oven, sift 2 tablespoonfuls sugar over it, and set back to glaze.
- 7This pudding is generally eaten cold.
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