Vanilla Custard Cream Filling
|White sugar||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , well beaten|
Combine sugar, flour and salt.
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.
Cook 2 minutes more.
Remove from the heat.
Add butter and vanilla.