Farmhouse custard

I haven’t shared any of Mrs Robb’s recipes for a while… here is something which sounds nicely old-fashioned and probably nicely nice! it’s actually just custard, but beaten and left to cool and served instead of cream.

Warm ½ pint milk (tepid heat). beat two small eggs (or one large and one yolk) and blend into ½ oz cornflour. Sweeten to taste with castor sugar and add one small teaspoon of vanilla essence. Pour this over the warm milk and beat very thoroughly. Put in a saucepan and stir continuously until just on the boil. leave for several hours – or overnight – and use in place of whipped cream.