Recipe For Cooking Custard Cream Filling

Toaster Oven Cakes :: Cake Frosting

Custard Cream Filling

1/3 c. sugar
1/4 c. flour
1/4 tea. salt
1 1/4 c. half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 Tbsp. butter
1 tea. vanilla or rum extract or flavoring

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 min. 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 or flavoring. Cool.

Almond Cream Filling
Use part almond extract or flavoring. Add about 1/2 c. toasted chopped blanched almonds when cool.

Date or Fig Cream Filling
Fold in about 1/2 c. each cut-up dates or figs and toasted nuts.