CUSTARD FILLING FOR DESSERTS

VANILLA CUSTARD FILLING FOR CREAM
PUFFS

2/3 c. sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. vanilla
3 egg yolks, beaten
3 c. milk

Mix in saucepan sugar, salt, cornstarch, and flour. Stir in gradually 3 cups milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat. Slowly add 1/3 of the mixture and blend into the egg yolks. Then add back to rest of mixture. Cook 1 more minute over heat. Remove and add vanilla. Refrigerate after cooling down. This can now be spooned into Cream Puffs.


VANILLA/CHOCOLATE CUSTARD FILLING FOR
CREAM PUFFS

1 recipe basic cream puffs
2 1/2 c. milk
5 egg yolks
3/4 c. sugar
2/3 c. sifted all purpose flour
2 tbsp. butter
1 tbsp. vanilla

Prepare basic cream puff recipe as above. Let cool. Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick. Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming. Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time. To make chocolate filling following the directions for Vanilla Custard Filling, adding 3 squares unsweetened chocolate to milk in step 1, stirring until melted. Continue with rest of recipe. Fill puffs just before serving.


GRANDMA NORMA'S CUSTARD PIE FILLING

4 eggs, beaten
2/3 c. sugar
1/2 tsp. salt
1/2 tsp. nutmeg
2 2/3 c. scalding hot milk
1 tsp. vanilla

Mix in order given and pour into unbaked crust. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees for 10 more minutes. Test for doneness with table knife - should come out clean when done.