Vanilla Custard Cream Filling Recipe
Summary
Ingredients
| White sugar | 1⁄4 Cup (4 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Egg yolks | 2 , well beaten | |
| Butter | 1 Tablespoon | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 621 Calories from Fat 231
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 13.8 g68.9%
Trans Fat 0 g
Cholesterol 419.4 mg139.8%
Sodium 327.1 mg13.6%
Total Carbohydrates 84 g27.8%
Dietary Fiber 0.81 g3.2%
Sugars 59.8 g
Protein 13 g26.9%
Vitamin A 19.6% Vitamin C
Calcium 24% Iron 12.7%
*Based on a 2000 Calorie diet
Directions
Scald milk in the top of a double boiler placed over direct heat.
Gradually add the hot milk to the dry ingredients, mixing thoroughly.
Return to the top of the double boiler and cook over boiling water until thickened, stirring constantly.
Cover and cook 10 minutes more.
Mix about 1/4 cup of the hot custard with the egg yolks and then stir back into the rest of the custard in the double boiler.
Blend well.
Cook 2 minutes more.
Remove from the heat.
Add butter and vanilla.
Cool.
Chef
