Corn Starch Pudding

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

Instructions

1. 1In a saucepan, bring the milk to a boil.
2. 2In a small bowl, dissolve the cornstarch in a little water.
3. 3Add the dissolved cornstarch and the sugar to the boiling milk. Let it reboil.
4. 4Remove from the fire. Beat in the eggs, whipped a little, and the nutmeg and cinnamon. Pour into a well-buttered earthenware dish.
5. 5Bake in a preheated oven at 400°F (200°C) for 30 minutes.
6. 6A few minutes before taking from oven, sift 2 tablespoonfuls sugar over it, and set back to glaze.
7. 7This pudding is generally eaten cold.