Nut Filling No. 2

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 2 yolks of eggs
  • ½ cup sugar
  • ½ cup pecan nut meats


Wet cornstarch with a little of the milk, and place in double boiler with the rest of the milk and cook until smooth; beat yolks to a light cream with the sugar, pour hot milk gradually over, return to boiler and cook until it coats the spoon, stirring constantly; remove from fire and when cool add nut meats. Use with Lady Finger Torte.