Arrowroot Custard

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 2 tablespoons arrowroot
  • ½ pint evaporated milk
  • 2 oz.


Mix the arrowroot and the milk together in a saucepan, add the sugar, and cook, stirring constantly, with a wooden spoon, over low heat until the mixture is thickened. Add the vanilla and the eggs and continue cooking, stirring constantly, over very low heat for about 5 minutes longer. Cool. Refrigerate before serving with stewed fruit, fruit pies, sliced mangoes, or any dessert in place of cre