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Cream Custard Cake Filling

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“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:
25mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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.

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