French Cream

(Serves Four)

1 pt. milk 1 Tb. corn starch 1/4 c. sugar 1/4 tsp. salt 1 egg 1/4 tsp. vanilla 1/4 tsp. lemon extract

Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch.
Mix the corn starch with the sugar and salt, moisten with the cold milk, and add to the milk in the double boiler when it has heated.
Stir until the mixture has thickened very slightly. Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curding. Cook for a minute or two, remove from the fire, add the flavoring, cool, and serve.