Cream Filling

1. 1

   Beat eggyolks.

2. 2

   Mix dry ingredients, add slightly beaten egg. Stir in enough milk to make a thin paste, and add to the remaining milk in the top of a double boiler.

3. 3

   Cook for 5 minutes, while constantly stirring with a whisk to avoid lumps.

4. 4

   Reduce heat slightly and cook for another 10 minutes or until the mixture has thickened, stirring continuously.

5. 5

   Remove top pan from the double boiler and set pan on a heat proof pad to cool. Stir in butter. Cool for 5 minutes and stir in vanilla.

* Per serving · 4 servings · Values may vary.

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