French Cream–Goes great on plain cake or vanilla ice cream
Page 219 of Betty Crocker, lower right hand corner.
To make a thick dessert sauce -- Make Cornstarch Custard with only 1 tbsp. conrstarch. Call it French Cream.
Cornstarch Custard.
Mix together in suacepan. . .
1/4 c. Sugar
2 tbsp. cornstarch (See note above if making just the sauce.)
1/4 tsp salt
1 egg or 2 egg yolks.
Stir in gradually..
2 cups milk
Cook over low heat, stirring until mixture boils. Boil 1 min. Blend in . . .
1 tbsp. butter, if desired
1 1/2 tsp vanilla.
Chill. Serve in sherbet glasses.
To make a chocolate pudding. Follow above recipe except use 1/4 cup more sugar and add with the sugar 2 sq. unsweetend chocolate, shaved. Serve with cream.