Ruby Prichard’s Creamy Boiled Custard

2 1/2 Quarts of Sweet Whole Milk
1 1/4 Cups of Sugar
4 Level Tablespoons of Corn Starch
5 Whole Eggs
1 Can Sweetened Condensed Milk
1 Tablespoon of Vanilla
Prichards’ Fine Rum (“Flavoring”)

Beat eggs well in a bowl and then beat in sugar. Stir in a little milk to corn starch and add to egg mixture. In a double boiler, bring 2 quarts of milk almost to boiling point, then slowly add egg mixture to milk while stirring constantly. Continue to heat and stir constantly until custard thickens. Allow custard to cool and add 1 can sweetened condensed milk. Refrigerate overnight. Then, just before serving, stir in vanilla flavoring. When serving, stir in “Flavoring” to taste. This recipe also makes a wonderful Ice Cream for summertime. When making ice cream, we often substitute half and half cream instead of the whole milk.