Custard Cream Filling

Name: Custard Cream Filling
Yield: Makes 1¼ cups
Cuisine: United States
Ingredients: 1 tblsp. butter or margarine; 2 eggs, slightly beaten; 1 tsp. vanilla; 1 c. milk, scalded; ½ c. sugar; 3 tblsp. cornstarch; ⅛ tsp. salt

Preparation info

Makes
1¼ cups

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Ingredients

1 c. milk, scalded
½ c. sugar
3 tblsp.

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Gradually add milk to mixture of sugar, cornstarch and salt. Cook slowly, stirring constantly, until mixture thickens (about 10 to 15 minutes) .
Add about ½ c. hot mixture to eggs and blend; carefully combine both mixtures and cook about 3 minutes, stirring constantly.
Remove from heat; blend in butter and vanilla. Cool.