Holland Custard Cake
2 cps milk
1 1/2 tbsp cornstarch
1/4 cp sugar
1 pkg Holland rusk
1/2 cp butter
1/4 cp sugar(additional) 1 tsp cinnamon
1 - Scald the milk; beat the egg yolks with 1/4 cp sugar and cornstarch; and stir into the milk.
2 - Cook and stir over hot water for 10 minutes, then cool.
3 - In the meantime prepare a crust as follows;
4 - Roll the Holland ruskfine; and mix with the butter, cinnamon, and remaining sugar.
5 - Press half theis mixture in an even layer against the sides and bottom of a buttered pie plate.
6 - Pour in the custard; cover with the egg whites, beaten stiff; and sprinkle the remaining Holland rusk crumbs
over the egg whites.
7 - Bake in a slow oven, 350 degrees F. for 15 minutes. Chill; and serve.