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.
- 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
- 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!
No changes needed, delicious!!!thank you.
This is the best