Cream Pie With Custard Filling Recipe
Ingredients
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Heavy cream | 1/2 Cup(16 tbs) | |
| Eggs | 5 Small | |
| Milk | 1 Cup(16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cornstarch | 1/3 Cup(16 tbs) | |
| Butter | 2 Tablespoon | |
| Lemon Extract – 1 tablespoon | ||
| Boiling water | 1 Cup(16 tbs) | |
| Powdered sugar | ||
Directions
MAKING
1) In a large bowl, mix together the sugar and cream
2) Using an electric mixer, beat the mixture well
3) Add in the flour and milk alternatively and lemon juice
4) Tip in the vanilla and in a greased and floured 8 inch layer pan, pour in the batter
5) Bake for 45 minutes
6) On top of the double boiler mix in the remaining sugar and cornstarch
7) Add in the remaining eggs, along with the butter, lemon extract and the boiling water
8) Cook the mixture stirring continually till thickened
9) Cool the custard
10) Spread the custard between the cake layers
11) Dust the top of the cake with the powdered sugar
SERVING
12) Serve warm
1) In a large bowl, mix together the sugar and cream
2) Using an electric mixer, beat the mixture well
3) Add in the flour and milk alternatively and lemon juice
4) Tip in the vanilla and in a greased and floured 8 inch layer pan, pour in the batter
5) Bake for 45 minutes
6) On top of the double boiler mix in the remaining sugar and cornstarch
7) Add in the remaining eggs, along with the butter, lemon extract and the boiling water
8) Cook the mixture stirring continually till thickened
9) Cool the custard
10) Spread the custard between the cake layers
11) Dust the top of the cake with the powdered sugar
SERVING
12) Serve warm
Chef
