Eggnog Cream Filling


1 1/4 cup milk
5 tablespoons all-purpose flour
1 cup butter or margarine, room temperature
3/4 cup granulated sugar
2 teaspoons rum extract
1/4 teaspoon nutmeg


In a small saucepan, combine milk and flour. Cook, stirring constantly until mixture thickens. Let cool. In a small mixing bowl, cream butter and sugar until light and fluffy. Stir in rum extract and nutmeg. Whisk in the cooled flour mixture, one spoonful at a time, beating the two mixtures together until light and fluffy.


Refrigerate in an airtight container.

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