French Cream Filling
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||3 , beaten|
|Vanilla extract||1 Teaspoon|
Heat 3/4 cup milk in saucepan over medium heat.
Combine sugar, flour and salt; add remaining 1/4 cup milk, and blend to a smooth paste.
Stir paste into hot milk and cook, stirring constantly until mixture thickens.
Remove from heat.
Add hot mixture, a little at a time to egg yolks; then return to saucepan.
Place over low heat.
Cook a few minutes longer, stirring well, but do not boil.
Add vanilla and cool as quickly as possible.
Stir well before using.
Mixture may be thinned if desired by beating in a few spoonfuls of rich milk.