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
Ingredients:
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
Directions:
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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