Cake Recipes
Custard Cream Filling
Ingredients
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups Half-and-Half or milk
- 1 egg or 2 egg yolks, slightly beaten
- 1 1/2 tablespoons butter
- 1 teaspoon vanilla or rum extract
Instructions
- Mix sugar, flour and salt in saucepan. Stir in Half-and-Half or milk. Cook over low heat, stirring until it boils. Boil for 1 minute.
- Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring
to boil.
- Stir in butter and extract.
- Cool.
Notes
Almond Cream Filling: Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool.
Date or Fig Cream Filling: Fold in about 1/2 cup each cut-up dates or figs and toasted nuts.