Cornstarch Pudding

Recipe No. 112 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Milk, evaporated — 15½ — 14½-ounce cans
• Water (for milk) — 7½ quarts (7½ No. 56 dippers)
• Cornstarch — 2¼ pounds (2 No. 56 dippers)
• Sugar, granulated — 5 pounds (2½ No. 56 dippers)
• Salt — 2½ ounces (5 mess kit spoons)
• Eggs, well beaten — 30 eggs (1½ No. 56 dippers)
• Vanilla — 1½ ounces (3 mess kit spoons)

Directions

Key ingredients

Cornstarch · Evaporated Milk

1. Mix milk and water.
2. Mix cornstarch, ½ of the sugar and a small amount of cold milk together; stir until smooth.
3. Combine the other 2½ pounds sugar, salt, and remaining milk; heat to boiling point.
4. Add cornstarch mixture to hot milk very slowly. Reduce heat; simmer until thick and clear, stirring constantly.
5. Remove from heat and pour slowly onto beaten egg; mix well. Add vanilla.
6. Cool before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — 1¼ can(s) (14½ oz) Water (for milk) — 2⅓ cups Cornstarch — 3 oz Sugar, granulated — 6⅓ oz Salt — about 1¼ tsp Eggs, well beaten — 2⅓ eggs Vanilla — about ¾ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 112, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.