Ingredients
-
2
-
2
-
2/3
-
1/2
-
1
-
1
-
-
1
-
-
-
-
-
-
-
Directions
Custard Cream Filling,This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe – origin unknown.,great base for a custard cream. I followed it (almost) exactly and it came out to a nice consistency – I added about 1.5 TBSP of butter and slightly more vanilla and I liked it much better. I kept stirring every few minutes while it cooled then stored it in the fridge until i needed it. It thickened nicely and had a nice flavor.,I added 1.5 TBSP butter and a splash more vanilla
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Steps
|
1
Done
|
Scald Milk, Being Careful not to Burn. |
|
2
Done
|
Mix Together Sugar, Flour and Salt. |
|
3
Done
|
Add Eggs to Flour Mixture and Beat Well. |
|
4
Done
|
Add Slowly to Milk, Stirring Constantly With Whisk Until Thick. |
|
5
Done
|
(thickens Rapidly). |
|
6
Done
|
Remove from Heat and Add Vanilla, Orange Rind and Butter. |
|
7
Done
|
Stir and Cool. |
