Sunday, April 11, 2010

Basic Cream Filling

Here is another recipe from down on the Quaker Farm.

You can use this cream filling for a lot of different pastries, like cream puffs, between the layers in a Boston Cream Pie, and in other goodies.It's pretty easy to make and tastes so good.


1/3 c. sugar
3 T. flour
¼ t. salt
1¼ c. milk
1 beaten egg
1 T. butter
1 t. vanilla

In saucepan, combine dry ingredients, gradually add milk, and mix well. Cook over med heat stirring til mix thickens and boils. Cook 2 min longer. Very gradually stir the hot mixture into egg and return to saucepan. Cook til mixture just boils. Sir in butter and vanilla; cover surface with wax paper. Cool.

There are also variations of this recipe:

BUTTERSCOTCH: Replace sugar with brown sugar and increase butter to 2 T.

CHOCOLATE: Increase sugar to ½ c. and Add 1 square unsweetened chocolate (cut up) with the milk.

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