Vanilla-Cream Filling Recipe
Ingredients
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1 teaspoon vanilla extract
Directions
In medium saucepan, combine sugar with corn- starch and salt.
Gradually add milk; over medium heat, bring to boiling, stirring.
Remove from heat.
Add half of hot mixture to egg yolks; mix well.
Gradually return to saucepan, stirring.
Over medium heat, bring to boiling, stirring.
Re- move from heat.
Add vanilla.
Cool completely be- fore using to fill cake.
Makes 2 cups.
Coconut-Cream Filling: Add 1/2 cup flaked coco- nut and 1/2 teaspoon almond extract along with vanilla.
Chocolate-Cream Filling: Increase sugar to 3/4 cup.
Combine 1/4 cup sifted unsweetened cocoa with sugar, cornstarch, and salt.
Makes 2 cups.
Gradually add milk; over medium heat, bring to boiling, stirring.
Remove from heat.
Add half of hot mixture to egg yolks; mix well.
Gradually return to saucepan, stirring.
Over medium heat, bring to boiling, stirring.
Re- move from heat.
Add vanilla.
Cool completely be- fore using to fill cake.
Makes 2 cups.
Coconut-Cream Filling: Add 1/2 cup flaked coco- nut and 1/2 teaspoon almond extract along with vanilla.
Chocolate-Cream Filling: Increase sugar to 3/4 cup.
Combine 1/4 cup sifted unsweetened cocoa with sugar, cornstarch, and salt.
Makes 2 cups.
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