Basic Cream Filling

This is a very rich and delicious vanilla filling I found in a Fannie Farmer cookbook. It can be used in cakes, eclairs, cream puffs, or eaten straight from the spoon. Dear Fannie, you rock!

2 cups milk
1 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg yolks, lightly beaten *Make sure that you remove as much egg white as possible, as it will make your filling lumpy.
4 teaspoons vanilla

Heat the milk in heavy-bottomed pan until very hot but not boiling. Mix the sugar, flour, and salt together in a bowl, stir in the hot milk, and beat until well-blended. Pour back into the pan and continue to stir vigorously over low heat for 4-5 minutes until very thick and smooth. Add the egg yolks (pouring in a thin stream while stirring) and cook for a few more minutes. Cool, stirring from time to time, then add the vanilla. Makes enough filling for cream puffs, eclairs, or more than enough for a three-layer cake.


Variation: Banana Cream Filling
Omit the vanilla. Mash two large bananas and beat until smooth, add four tablespoons lemon juice, and stir into the cooled filling.

Variation 2: Chocolate Cream Filling
Melt 4 oz. unsweetened chocolate in the milk and use 2 cups sugar instead of 1 cup.

Variation 3: Add Your Own Flavors
I think chocolate-mint cream filling would be yummy...