Monday, October 1, 2012

Corn Starch Custard

    Today is my birthday and my family knows I love Corn Starch Custard. I slept in and woke up to wonderful smells. This time we made it with milk thick with cream AND bright yellow Jersey Cow butter, both from our Amish friends ... it was a melt-in-your-mouth masterpiece!

     The custard is made on the stove. It takes quite a while to thicken so don't lose the faith ten minutes into the process. Believe me, the outcome is worth the patience!

   Toast the bread ... we have a wheat allergy in the household (Guess Who? :) so we toasted whole wheat and spelt bread and made separate piles on the plate. Don't forget to butter the toast, the butter seems to tie the whole meal together.

    Wha-la! (is there a legitimate spelling for that? :). Cut a piece off your toast with your fork, soak it in custard, and pop it in. Don't forget to give it time to melt in mouth

   1 cup milk
   1 egg
   1 TB cornstarch
   Honey or sugar to taste
   Cinnamon to taste
   A dash or two of salt 
   3 TB butter 
   1 TB vanilla

   Add everything except the butter and vanilla to the pot and stir well to mix the eggs throughout before turning on the heat. Cook on a low heat, at first slowly increasing it until it hovers before a boil. Milk curdles when it boils so don't let the mixture get too hot. Also, keep that spoon moving so nothing burns.  It will thicken as it grows hotter. When you see it reach the consistency of custard turn off the heat and add the vanilla and butter. 
   Toast bread and butter it if you like. Serve the custard warm over the toast and eat with a fork.  

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