Cream Custard Cake Filling |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time. Ingredients:
3/4 cup granulated sugar |
5 tablespoons flour or 2 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups milk, scalding hot |
2 eggs or 4 egg yolks, well beaten |
1 teaspoon vanilla |
Directions:
1. Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
2. Cook until the mixture thickens.
3. Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
4. Remove from heat and cool; add vanilla.
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