Description
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.
Ingredients
- Granulated Sugar
- Flour
- Salt
- Milk
- Eggs
- Vanilla
Instructions
- 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