6 ounces cornstarch
1 pound granulated sugar
1/2 teaspoon salt
2 cups cold milk
2 1/2 quarts hot milk
16 ounces eggs (about 10 total), beaten
2 teaspoons vanilla
Yield: 4 quarts
1. Combine dry ingredients.
2. Add cold milk to dry ingredients and stir until smooth.
3. Add cold mixture to hot milk, stirring constantly with wire whip. Cook over hot water until thick.
4. Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture, stirring constantly. Cook 7 minutes.
5. Remove from heat. Add vanilla.
6. Cool quickly (within 4 hours) to below 41°F.
Use as a filling for cakes, Cream Puffs, Chocolate Roll, and Eclairs.
To fill three 9-inch layer cakes, use 1/3 recipe.
1 pound granulated sugar
1/2 teaspoon salt
2 cups cold milk
2 1/2 quarts hot milk
16 ounces eggs (about 10 total), beaten
2 teaspoons vanilla
Yield: 4 quarts
1. Combine dry ingredients.
2. Add cold milk to dry ingredients and stir until smooth.
3. Add cold mixture to hot milk, stirring constantly with wire whip. Cook over hot water until thick.
4. Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture, stirring constantly. Cook 7 minutes.
5. Remove from heat. Add vanilla.
6. Cool quickly (within 4 hours) to below 41°F.
Use as a filling for cakes, Cream Puffs, Chocolate Roll, and Eclairs.
To fill three 9-inch layer cakes, use 1/3 recipe.
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