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Prep 5 mins
Cook 20 mins
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.
- Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
- Cook until the mixture thickens.
- Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
- Remove from heat and cool; add vanilla.
Delicious! This was the first time I've made a custard. I used it for a 9 inch layer cake and halved the recipe since I only needed one layer. I used only the egg yolks and I microwaved the milk. It turned out perfectly!
This is the best
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.