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Fig Custard

1 quart milk
3/4 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
3 egg yolks
1/2 lb. figs
1/4 cup boiling water
1/4 cup sugar
1-1/2 tsp. lemon juice

Scald milk. Mix in cornstarch, sugar and salt. Cook for 20 minutes in a double boiler, then add egg yolks and cook for another 3 minutes. Cook figs, water, sugar and lemon juice until figs are soft. Mix the two mixtures and mold.

If desired, top with a meringue made by stiffly beating 3 egg whites with 3 tablespoons of powdered sugar.

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