Cream Custard Cake Filling

Molly53's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Yield: 1 batch

• ¾ cup granulated sugar
• 5 tablespoons flour or 2 ½ tablespoons cornstarch
• ¼ 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.

Reviews

[Chef Swifticus]

Not bad, but I would definately go with the two eggs over the other suggestion. I would personally add an extract to one's liking; I used rum and vanilla for flavor. Cheers.

[ggmom56]

This is the best

[33threes]

i followed the recipe exactly, (using flour and 2 whole eggs) which is unusual for me, ad the custard turned out great. tastes fabulous, no lumps. i thought it thickened up enough while cooling but after i began stirring in the vanilla i realized it was not thick enough for filling a cake...no probs though, just put it back on the double boiler for a few more mins and voila!!! perfect for filling the cake i made. thanks for posting.