— Regina Heon

Absolutely, because arrowroot is a starch that helps to thicken and make something creamy. So in the same way as corn starch. So you generally make a slurry first, which means mixing the starch with some liquid, but you might not in a custard. The only caution, Regina, and I know you know this because you went through the course, is that while the measurement between arrowroot and corn starch is the same, the cooking is different. Arrowroot comes to thickens just at the boil, so you have to take it right off, whatever you've made, or it will thin, whereas something made with corn starch will need a good 60 seconds to thicken. Now, I don't use arrowroot when I'm making my almost instant chocolate pudding, which those of you in the course have seen, because it can make things stringy. Stringy, slimy, if I can say. But for a custard, that should work.