Cream Filling

Ingredients

• 1 cup hot milk
• 1 egg
• 3 tablespoons flour
• 1/2 teaspoon vanilla flavor
• 2 tablespoons honey or sugar
• A few grains of salt

Method

1. 1

   Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cook for 15 minutes.

2. 2

   Beat the egg, sugar, and salt together slightly; then pour in gradually the hot cream, stirring constantly.

3. 3

   Return to the fire, and stir until it thickens, but do not boil.

4. 4

   Remove, add the vanilla, and let cool.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 115. The excerpt below is the record exactly as published.

}/2 teaspoon vanilla flavoring A few grains of salt Beat the eggs slightly. Add vanilla, sugar, and salt, pour in gradually the partly cooled milk, and mix well. Strain, and pour (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) I SCIENCE of FOOD and COOKERY into oiled molds or a baking pan. Set into a pan of water, and bake in a slow oven until set, which may be determined by running the point of a knife through the custard; if the knife comes out clean, the custard is done. It is very important that the water surrounding the custard does not quite reach the boiling point, or the custard will be watery. Eggs and milk in combination must be cooked at a low temperature. BAKED CUSTARD (Soft) Prepare and bake exactly the same as above, except that 3 eggs only are used, in the place of 4. This custard is nice if baked in a cup or mold in which it can be served, as it will be very tender. CREAM PUFFS (9 Portions) I cup water i cup white flour 4 tablespoons vegetable butter 4 eggs A few grains of salt Add the salt and the butter to the water, and bring to a boil. Add the flour all at once, stir rapidly, and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly. Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick. Brush off from a tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color. Let cool, split open in the side, and fill with whipped cream, or with the following cream filling. Cream Filling 1 cup hot milk i egg 3 tablespoons flour l/2 teaspoon vanilla flavor 2 tablespoons honey or sugar A few grains of salt

Cook this with the app: pantry check, scaling, and the assistant.