|Egg||1 , slightly beaten|
Blend cornstarch in a little of the milk in a small bowl.
Heat remaining milk in top of double boiler over lightly boiling water.
Stir in cornstarch.
Cook for 7 minutes, stirring carefully and continuously (overcooking and stirring will cause custard to become runny).
Add sugar and remove from double boiler to cool slightly.
Stir in egg slowly and carefully.
Cook carefully over water until egg thickens.
Stir in vanilla.
Place sauce pan in bowl of cold water and stir occasionally as custard cools.
It should be thick and almost cold before putting over jelly.
Top with 1/2 pint whipping cream, whipped.
Garnish with well drained quartered maraschino cherries and slivered blanched almonds, if desired.