Recipe: French Custard Filling (with whipped cream folded in, 1950's)

FRENCH CUSTARD FILLING


1/3 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 egg, slightly beaten
1 teaspoon vanilla
1/2 cup heavy (whipping) cream, whipped

Mix sugar, flour, cornstarch and salt together in a saucepan. Gradually stir in milk. Cook and stir till mixture thickens and boils; cook and stir 2 to 3 minutes longer.

Stir a little of hot mixture into egg yolk; return to hot, mixture. Stirring constantly, bring just to boiling. Add vanilla. Cool.

Beat smooth; fold in whipped cream.

Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com