Cream Custard Cake Filling
A luscious old fashioned cake filling from the us regional cookbook, chicago culinary arts institute, 1947. Enough filling for two 9-inch layers, 2 dozen cream puffs or eclairs, or a 9 inch pie. Cooking time is approximate and cooling time not included in preparation time.
Steps
Mix the sugar , flour and salt together in a double boiler and add the hot milk gradually , stirring constantly.
Cook until the mixture thickens.
Pour a small amount over the eggs and mix thoroughly.
Add back into the first mixture and cook for two more minutes.
Remove from heat and cool.
Add vanilla.
Ingredients
granulated sugar, flour, salt, milk, eggs, vanilla