Title: Pudding Custard
Categories: Pudding Dessert Cake Dairy
Yield: 4 Servings
| 1 | c | Sugar |
| 2 | | Or 3 tbsp. cornstarch |
| 2 | | Eggs |
| 1 | qt | Milk; whole or skim |
| 1 | ts | Vanilla |
| | | Left over pound cake - it can even be stale. |
This is an old family favorite of my family and is a very good way to use
pound cake that is a little on the stale side - passed down to me from my
Grandmother - Laetitia M. Williams. MM format by Ursula R. Taylor.
Combine sugar and corn starch in saucepan. To this add eggs. Stir until
smooth and then add milk slowly, stirring until blended. Cook over medium
heat, stirring constantly, until mixture comes to a rolling boil. Remove
from heat and add vanilla.
In the meantime - arrange pound cake - which can be stale but not
necessary - in a large bowl - following contour of bowl. Pour custard
slowly over pound cake. If necessary push pound cake back down into the
bowl. If there is room - more cake can be inserted down into the middle.
Cool slightly before eating - or can be refrigerated and eaten cold - if
there is any left.