Recipe for Custard Cream Filling from the Cakes section.
Custard Cream Filling1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 tablespoons butter
1 teaspoon vanilla or rum extract Mix sugar, flour and salt in saucepan. Stir in half-and-half or milk. Cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract. Cool. Almond Cream Filling
Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool. Date or Fig Cream Filling
Fold in about 1/2 cup each cut-up dates or figs and toasted nuts.
We hope you enjoy your freshly made Custard Cream Filling. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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