Custard Cream Filling

Ingredients

• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups Half-and-Half or milk
• 1 egg or 2 egg yolks, slightly beaten
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla or rum extract

Instructions

1. Mix sugar, flour and salt in saucepan. Stir in Half-and-Half or milk. Cook over low heat, stirring until it boils. Boil for 1 minute.
2. Remove from heat. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil.
3. Stir in butter and extract.
4. Cool.

Notes

Almond Cream Filling: Use part almond extract. Add about 1/2 cup toasted chopped blanched almonds when cool.

Date or Fig Cream Filling: Fold in about 1/2 cup each cut-up dates or figs and toasted nuts.