Blancmange (Custard)

From my 4th grade cookbook.

Ingredients

1 cup milk

1 dessertspoon sugar (1 tablespoon if you like it sweeter)

1 tablespoon cornflour

1 pinch vanilla or 1/8 teaspoon vanilla extract

Utensils

1 saucepan

1 cup

1 mixing bowl

2 small bowls or molds

1 wooden spoon

1 dessertspoon (10 ml)

1 tablespoon (15 ml)

Measure out the milk into the saucepan and take out 4 tablespoons of cold milk into the mixing bowl. Measure the cornflour into the mixing bowl and stir until combined. Heat the milk in the saucepan and add the sugar. When it begins to bubble, pour the warm milk into the mixing bowl while stirring vigorously. Pour all the milk back into the saucepan and heat while stirring, making sure you are scraping the bottom of the saucepan to ensure no milk sticks and burns. Once it starts bubbling, remove from the heat and add the vanilla. Wet the molds or bowls you will cool the custard into and divide the custard between the molds. Let it cool to room temperature and then refrigerate, or serve warm.