Cream filling

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Cream Filling

Makes 9 servings.
Ingredients:

• 3 cups milk
• 1/2 cup flour
• 3/8 teaspoon salt
• 1/2 cup sugar
• 5 egg yolks
• 1 1/2 tablespoons butter
• 3/4 teaspoon vanilla

Directions:
scald milk. Put dry ingredients in pot, mix, slowly add scaled milk. Mix well to remove all lumps. Cook until smooth and thick. Beat egg yolks. Drizzle six tablespoons of the hot mixture slowly into egg yolks, stirring constantly. Drizzle egg yolks into hot mixture, stirring constantly. Cook until it comes to a full boil. Add vanilla and butter. Stir until melted/blended. Pour into large bowl and place plastic wrap directly onto the cream with no air bubbles. Let cool at room temperature then refrigerate until used. Per serving (excluding unknown items): 169.2 Calories; 7.5 Fat (39.9 calories from fat); 5.0 Protein; 20.5 Carbohydrate; 134 Cholesterol; 152 Sodium. Cream Pie Variations banana cream - add two sliced bananas to cooled cream before pouring into shell butterscotch - substitute one cup of brown sugar for 2/3 cup sugar. use 4 tablespoons of butter instead of 1 tablespoon. cherry custard - add 1 cup cooked, drained cherries. if cherries are unsweetened, use 1 cup of sugar instead of 2/3 cup. cocoanut cream - add 1/2 cup shredded cocoanut before pouring into shell. chocolate cream - add 2 ounces of baking chocolate to hot milk. pineapple cream - add 1 cup drained crushed pineapple to cooled custard before pouring into shell.

Cream Puffs

Makes 24 servings. Ingredients:

• 1 cup water
• 1/4 pound butter
• 1 cup flour
• 1/2 teaspoon salt

Directions:
Bring water and butter to a boil. Add flour, stirring constantly while still on heat until mixture forms and ball. Remove from heat and let cool for 15 minutes. Add eggs one at a time, stirring well between each egg. Spoon by teaspoons for 1 1/2 puffs, by tablespoons for 3’ puffs on greased cookie sheet. Bake for 15 minutes at 400 degrees, then reduce oven to 350 degrees and bake an additional 20 minutes.