Title: Custard Cream Filling for Cream Puff Shells
Categories: Dessert
Yield: 1 Recipe

2	tb	Cornstarch
2	c	Milk
3		Egg yolks
1/3	c	Vinegar
1/8	ts	Salt
1	tb	Butter or margarine
1	ts	Vanilla
		(other fillings follow)

Mix cornstarch to a smooth, thin paste with a little of the milk. Scald remaining milk. Beat egg yolks slightly; add sugar and salt; add cornstarch; stir in scalded milk. Cook over boiling water, stirring constantly, for about 15 minutes, or until mixture is thick and smooth. Add butter; when cool, add vanilla. This makes sufficient filling for 12 large puff shells.

Coffee Custard: Scald 2 tbl. ground coffee with the milk, strain through wet cheesecloth.

Banana Custard: Add 1 banana, diced or thinly sliced, to the cooled filling.

Coconut Custard: Add 1/2 cup shredded coconut to the cooled filling.

Marble Custard: Stir 1/3 cup semi-sweet chocolate bits into the hot filling.

Almond Custard: Omit vanilla and add almond extract to taste.

NOTE: For a delicious main dish, fill hot, freshly baked cream puff shells (or reheated ones) with creamed chicken, seafood, or mushrooms. Or, fill cold shells with chicken, seafood, or ham and egg salad. Miniature shells filled with a creamed mixture or salad, are an excellent addition to an hors d' oeuvre tray.

from "Sunset Cook Book of Favorite Recipes", edited by Emily Chase, copyright 1949

typed and posted by teri Chesser 10/96

From: Teri Chesser Date: 10-04-96 (17:12) The Computer Workshop (70) Home Cooki

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