Old Fashioned Corn Starch Custard Pudding Food

OLD-FASHIONED CORN STARCH CUSTARD (PUDDING)

Steps:

• In the top of a double boiler, mix cornstarch, sugar, and salt
• Add the cold milk to the cornstarch mixture, set aside
• In another saucepan, scald 2 cups milk; slowly add to cold milk mixture
• Cook in the top of a double boiler stirring until thick
• Cover and cook 15 - 20 minutes
• Add vanilla, stir in well.
• Pour into large dish or in divided dishes. Placing plastic wrap directly on the surface while cooking prevents a skin from forming. Serve slightly warm or chill.

CORNSTARCH PUDDING

Steps:

• Place cornstarch, salt, and sugar in mixing bowl, and mix well.
• Add 1/2 cup milk, and stir until smooth.
• Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
• Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
• Cover, and cook for 15 minutes longer, stirring occasionally.
• Add vanilla and stir.
• Pour into individual molds which have been rinsed in cold water.
• Chill until firm.
• Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
• Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
• Coconut: Add 1/2 cup shredded coconut to scalded milk.

CORNSTARCH CUSTARD PUDDING

Steps:

• Mix sugar, cornstarch and salt in double boiler.
• Gradually stir in milk, stir well.
• Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
• Cover and let cook for ten minutes.
• Beat 2 eggs with an electric beater.
• Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
• Repeat 3 times.
• Stir well and cook for 2 more minutes.
• Remove from heat.
• When slightly cooled, stir gently, and add vanilla.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

CUSTARD PUDDINGS

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

CHOCOLATE CORNSTARCH PUDDING

Steps:

• In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.