Raisin Custard Casserole
1 cup sugar
2 cups milk
3/4 teaspoon salt
3 eggs
1/2 cup seedless raisins
4 tablespoons cornstarch or flour
1 teaspoon vanilla or lemon extract
Put milk in top of double boiler. Mix cornstarch with a little cold milk, add salt and cook thoroughly until mixture thickens sufficiently to hold raisins. Then stir in the well-beaten eggs and add raisins, flavoring, and sugar. Turn into buttered pudding dish and bake in a moderate oven (350 degrees) 15 to 20 minutes.
Delicious served with flavored whipped cream.
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