Recipe by Marie
This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.
Top Review by cbreev #2
I had to make this twice for one cake. I had to throw the first batch out. The first time, I added the egg/flour mixture to the very hot scalded milk while the pot was still on the flame. As I was stirring (yes, it thickens VERY quickly) I noticed little brown bits in the mixture. As I stirred there were more and more. I was using a non-stick Cuisinart pot, but the custard started to burn at the sides of the pot as soon as I added the flour mixture. The more I scaped the sides of the pot as I stirred, the more brown bits got mixed into the custard. That batch was a total loss. The second time I reduced the flour to 1/3 cup and the sugar to 1/2 cup. I added the vanilla and orange extract to the egg/flour mixture. I took the scalded milk off the flame before I added the egg/flour. The scalded milk was SO hot, though, that it still started to form the brown film on the sides of the pot. So, I quickly transferred the custard into a bowl. Added the butter, whisked it some more --- and all was fine.
- 2 cups milk
- 2 eggs, well beaten
- 2⁄3 cup sugar
- 1⁄2 cup flour
- 1 pinch salt
- 1 teaspoon vanilla
- grated orange rind
- 1 tablespoon butter
Directions See How It's Made
- Scald milk, being careful not to burn.
- Mix together sugar, flour and salt.
- Add eggs to flour mixture and beat well.
- Add slowly to milk, stirring constantly with whisk until thick.
- (Thickens rapidly).
- Remove from heat and add vanilla, orange rind and butter.
- Stir and cool.