Cream Filling (Twelve portions)
This classic cream filling recipe, adapted from a 1900 cookbook, offers a rich and comforting flavor perfect for various desserts. The creamy texture is achieved through a simple double-boiler method, combining milk, sugar, and cornstarch. This versatile filling is ideal for pies, cakes, or pastries, providing a delightful sweetness.
Ingredients
- 1 C Milk
- 1 T Flour
- 1/2 C Sugar
- 1 Egg
- 1/4 t Salt
- 1 t Butter
- 4 T Cornstarch
- 1/2 t Vanilla extract
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Instructions
- 1In a double boiler, mix together the sugar, salt, cornstarch, and flour.
- 2Gradually whisk in the milk and egg into the dry ingredients.
- 3Cook the mixture in the double boiler, stirring constantly, until it becomes very thick. This should take approximately 15 minutes.
- 4Remove from heat and stir in the butter and vanilla extract. Beat for one minute to incorporate.
- 5Allow the cream filling to cool completely before using it in your desired dessert.
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