Confectioners’ Custard

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ½ pt. milk
  • ¾ oz. cornflour
  • 2 yolks or

Method

Blend the cornflour with the milk, stir in the egg yolks and sugar, and cook over a gentle heat until thick. Beat in the vanilla. Allow to cool.