Cream Custard Cake Filling

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.

• Ready In: 25 mins
• Yields: 1 batch

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.