Title: Custard Cream for Napoleons
Categories: Dessert Cake
Yield: 1 Recipe

Mix together well 12 T. of cornstarch and 1/4 c. of milk. Now add to the cornstarch mixture 1 c. whole eggs and mix in well. Put 4 c. of milk in a large pot. Add 1 3/4 c. granulated usgar, and 1 ts. of salt. Sstir well and bring to a slow boil. When the milk mixture begins to boil, add the starch mixture slowly and stir until thick. Then stir in 6 oz. of butter and vanilla or almond flavoring to suit. Remove and let cool womeeewhaaat before spreading on the napoleons, but do not let completly cool or the custard cream will not spread smoothly.

Source: Herter's Cookbook, 1969

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