1.   Dissolve cornstarch in cream and add to skillet.

2.   Dissolve cornstarch in orange liqueur.

3.   Dissolve the cornstarch in the broth and add it to the pan with the black pepper and five-spice powder.

4.   Dissolve the cornstarch in the water.

5.   Dissolve the cornstarch in water and add to pan.

6.   Dissolve cornstarch into the water and stir into cocoa and sugar until it is a smooth paste.

7.   Dissolve the cornstarch in a bit of water and stir into the sauce to thicken.

8.   Dissolve the cornstarch with the dark rum until it becomes a smooth paste and add to the simmering sauce to thicken it.

9.   Dissolve cornstarch in lemon juice by stirring it in a small container until cornstarch dissolves.

10.   In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.