General Discussion

"Cornflour" -- same as corn starch?


General Discussion 9

"Cornflour" -- same as corn starch?

Fargo | Feb 17, 2004 10:48 AM

In looking through an old Carribean cook book, clearly written by someone British back in the fifties, one of the recipes for a cold rum mousse calls for "cornflour" mixed with a small amount of water and folded into the custard, then heated. It's function appears to be that of thickening the custard before the egg whites and whipped cream are folded in.

This sounds like corn starch to me -- am I right? Or is there another ingredient out there I might not be aware of?

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