Custard Cream Filling
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
In a medium saucepan, combine sugar, flour, cornstarch and salt.
Gradually stir in milk.
Stir constantly over medium heat until mixture boils and thickens.
Remove from heat.
Stir a small amount of hot milk mixture into egg yolk.
Add egg yolk mixture to remaining hot milk mixture in saucepan.
Stir over low heat another 2 minutes.
Stir in vanilla.
Cover surface with plastic wrap.
Whip cream; fold into cool custard.
Makes enoughto fill 10 Eclairs or 9 Cream Puffs.