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Path: utzoo!utcsri!utai!utflis!chai
From: chai@utflis.UUCP (H. Chai)
Newsgroups: net.cooks
Subject: Re: Drunken Prune Cake recipe
Message-ID: <636@utflis.UUCP>
Date: Tue, 17-Dec-85 23:44:32 EST
Article-I.D.: utflis.636
Posted: Tue Dec 17 23:44:32 1985
Date-Received: Wed, 18-Dec-85 01:52:33 EST
References: <5@hplabsc.UUCP>
Reply-To: chai@utflis.UUCP (H. Chai)
Distribution: net
Organization: FLIS, University of Toronto
Lines: 31
Summary: 

In article <5@hplabsc.UUCP> oday@hplabsc.UUCP (Vicki O'Day) writes:
>....
>For the custard, first mix the sugar and cornstarch together in a small
>saucepan, then pour in the scalded milk in a steady stream, stirring
>constantly to prevent lumps.  

An easier way is to reserve about 2 tbsp. of the milk before you scald
it.  Mix the cornstarch and this cold milk into a paste.  Pour the scalded
milk all at once into the sugar, stir the paste again and add that in.
Since cornstrach is used in stir-fry dishes as the sauce thickener,
trust *ME* to know its properties.  :-)

>Grease and flour a 9-inch springform pan, or a regular 9-inch
>cake pan at least 2 inches deep, preferably coated with a nonstick
>surface.  ...
>Level the top, making sure that there is no hump in the center.  

I have a question : how do I prevent a cake from coming out of
the oven looking like a pyramid? i.e. the center having risen much
higher than the sides.  I seem to recall that the SIDES of the pan 
must not be greased in order to prevent this; I don't know where I 
read this but could someone clarify/correct me?

BTW, this sounds like a very interesting recipe.  Must try it
this holiday.

Mewwy Chwistmas to awl!
-- 
Henry Chai, just a humble student at the 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai