Recipe: Custard Cream Filling (Dormeyer Mixer recipe, 1940's)

CUSTARD CREAM FILLING

1/2 cup sugar
1/2 tsp. salt
2 tbsp. cornstarch
1 tbsp. Softasilk Cake Flour
2 cups milk
1 egg, slightly beaten
1 tbsp. butter or margarine
1 tsp. vanilla

Mix in top of double-boiler sugar, salt, cornstarch and flour. Stir in milk. Bring to boil over low heat and boil 3 minutes, stirring constantly. Remove from heat.

Stir a little of the hot mixture into egg. Then stir into hot mixture. Place over boiling water and cook about 15 minutes, stirring occasionally. Stir in butter or margarine. Chill thoroughly.

When chilled, stir in vanilla. Beat until smooth with mixer before spreading on cake.

Source: Vintage appliance recipe booklet: All Electric-Mix Recipes Prepared Specially for Your Dormeyer Mixer, Dormeyer Corporation, 1946, 2nd printing)