Cornflour Custard

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ oz. lightweight cornflour or custard powder
  • ½ pt. milk
  • 1


Blend the cornflour with a little of the cold milk. Boil the rest of the milk with thinly cut lemon rind if used for flavouring. Remove rind and stir the boiling liquid into the blended cornflour. Rinse the pan and return the sauce to it. Just bring it to boiling-point for custard powder; boil for 3 min. for cornflour. Sweeten and flavour the sauce unless lemon rind has been used. Cool the sauc