Arrowroot was a major export for many years. The best is said to have come from St. David’s Island. The remains of an arrowroot factory were converted into what is now the Masterworks Gallery in the Botanical Gardens.


3 tbs arrowroot
1 tbs cold water
2 cups of whole milk, boiling
1 tbs of butter
1/2 tsp sugar
a pinch of salt
5 eggs, beaten well
1 tsp vanilla extract

Mix the arrowroot in the cold water.

Whisk in the boiling milk and beat until smooth. Add the butter, salt , sugar and allow to cool.

Add the beaten eggs, vanilla (or lemon).

Pour into a large soufflé dish or individual custard cups, dust with grated nutmeg and bake in a 325-degree oven until set.