Custard Cream Filling

Preparation info

  • Difficulty

    Easy

  • Makes

    1¼ cups

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Ingredients

  • 1 c. milk, scalded
  • ½ c. sugar
  • 3 tblsp. cornstarch
  • tsp. salt
  • 2 eggs, slightly beaten
  • 1 tblsp. butter or margarine
  • 1 tsp. vanilla

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.