"where's the cream filling?" custard
★★★★★
1
When I was in grade school my mother found this recipe in a magazine and it has been a favorite ever since. I believe it was originally the filling for a Boston Creme Pie recipe, but we always just made it as custard.
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Ingredients For "where's the cream filling?" custard
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1/3 cgranulated sugar
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2 Tbspcornstarch
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1 1/2 cmilk (at least 2%)
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2egg yolks
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1 Tbspbutter or margarine (i've used both so its just a matter of preference)
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1 tspvanilla extract (don't use the imitation stuff and i usually add 2-3 extra drops)
How To Make "where's the cream filling?" custard
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1Stir together the sugar and cornstarch in a medium saucepan til evenly mixed. Set the stove temp to medium-low. -
2Measure the milk into a 2 cup measure and drop in the egg yolks, whisk until evenly mixed. Slowly pour the milk into the pan stirring to mix thoroughly.
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3Continue to heat over medium-low heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute.
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4Remove from heat and stir in the vanilla and butter. Cover; refrigerate until cold.
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5*note - Use plastic wrap to cover and press it onto the top of the custard to avoid forming a crust as it cools. Sometimes I even stir it a few times as its cooling. ** pictures are from a double batch
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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