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