Vanilla-Cream Filling Recipe
Ingredients
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Egg yolks | 4 , beaten (slightly) | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1006 Calories from Fat 276
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 14.2 g70.8%
Trans Fat 0 g
Cholesterol 785.5 mg261.8%
Sodium 697.9 mg29.1%
Total Carbohydrates 161 g53.6%
Dietary Fiber 0.34 g1.3%
Sugars 124.7 g
Protein 24 g48.3%
Vitamin A 26.5% Vitamin C
Calcium 59.1% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
