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Cornstarch Pudding

  • 1 pint milk
  • 4 Tbsps cornstarch, blended in a little cold water
  • 1/4 cup sugar
  • 1 egg, well beaten
  • 1/4 tsp salt
  • 1/2 cup peaches, apricots or pears, cooked & chopped
  • Vanilla extract
Scald the milk. Slowly stir in the blended cornstarch and cook for 5 minutes in a double boiler. Place the upper part of the double boiler on the stove and let the cornstarch boil. Return the boiler to place.

Add sugar, egg and salt beaten together. Cook for 2 minutes, stirring constantly. Flavor with vanilla. Add the chopped fruit.

Pour into a mold. Chill. Serve with sugar and cream.

This is an excellent way of using up small amounts of canned fruits.
Submitted by Tess M Feb 28, 2010 15 min 30 min 45 min
Recipe Rascal