Boston Cream Filling II


3 egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon dark rum*
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped


Whisk together yolks and 1/4 cup sugar, then blend in flour. Combine milk and remaining sugar in a medium saucepan; place over medium heat, and heat just until mixture comes to a boil. Pour half of the hot liquid over yolk mixture, stirring to combine. Pour yolk mixture back into saucepan; bring to a boil, stirring constantly. When thick and smooth, remove pan from heat and pour custard into a large bowl to cool. Cover surface with plastic wrap; refrigerate. When ready to assemble, stir in flavorings, then fold in cream.


* If you do not wish to use Rum, see Alcohol Cooking Substitutions chart for Rum substitutions.

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