Corn-starch Custard Pie. ✠
6 eggs.
3 pints milk.
6 tablespoonfuls white sugar.
2 tablespoonfuls corn-starch.
2 teaspoonfuls essence bitter almonds.
Boil the milk, stir in the corn-starch wet in a little cold milk, and boil one minute. When nearly cold, stir in the sugar, the yolks of all the eggs, and the whites of two; flavor, and pour into your paste-shells. Whip the remaining whites to a méringue, with two tablespoonfuls white sugar and a teaspoonful of vanilla, and when the custard is just “set,” draw your pies to the edge of the oven to spread this over them. Do it quickly, lest the custard fall by exposure to the air.
You may bake this as a pudding by omitting the pastry. Eat cold.
If you have not corn-starch, substitute arrow-root or rice-flour.