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This is a great recipe from old edition of The Joy of Cooking. I can't find it in my newer edition but it's go great that I had to pass it on. I used it when making a trifle. It's a bit runny so it wouldn't hold up in a tart but it is just delicious in a trifle or over pound or angel food cake.


  • 3/4 cup sugar
  • 2 Tbls. cornstarch
  • 1/8 tsp. salt
  • 2 cups milk and cream, mixed
  • 4 well-beaten egg yolks
  • 2 tbls. butter
  • 1 1/2 tsp. vanilla
  • 1 cup whipped cream


  • Mix sugar, cornstarch and salt in the top of a double boiler.
  • Gradually stir in milk and cream.
  • Cook covered *** over--not in--boiling water 8 minutes without stirring. Uncover and cook for about 10 minutes more.
  • Add egg yolks and butter
  • Continue to cook and stir these ingredients 2 minutes longer.
  • Cool, stirring occasionally to release steam, then add vanilla.
  • Fold in whipped cream.
  • Chill the custard. It will have the consistency of a heavy whipped cream.

Categories: Dessert  Misc. Dessert  Pudding 
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