Custard Filling
1/3 cup sugar
1 tbsp. flour
1 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
1 slightly beaten egg yolk
1 tsp. vanilla
1/2 cup whipping cream, whipped
1. In saucepan, combine sugar, flour, cornstarch, and salt.
2. Gradually stir in milk.
3. Cook and stir until mixture thickens and boils.
4. Cook and stir 2 to 3 minutes longer.
5. Stir a little hot mixture into egg yolk.
6. Return to hot mixture.
7. Cook and stir until mixture just boils.
8. Add vanilla.
9. Cool.
10. Beat smooth and fold in whipped cream.
May be used to fill éclairs or cream puffs.
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