CREAM FILLING RECIPES

Name: Boston Cream Filling
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 1/2 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups milk; 4 egg yolks; 1 teaspoon vanilla

BOSTON CREAM FILLING RECIPE - FOOD.COM

Boston Cream Filling Recipe - Food.com image

Make and share this Boston Cream Filling recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla

Steps:

Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

Nutrition Facts : Calories 85.9, FatContent 2.8, SaturatedFatContent 1.4, CholesterolContent 61, SodiumContent 71.2, CarbohydrateContent 12.9, FiberContent 0, SugarContent 8.4, ProteinContent 2.1

CREAM PUFFS WITH CUSTARD FILLING RECIPE - FOOD.COM

Cream Puffs With Custard Filling Recipe - Food.com image

This is a recipe my mom has been making forever and it is so yummy! She says the recipe makes 12-18 cream puffs depending on how big you make them. I hope you like them!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12-18 cream puffs

Number Of Ingredients 11

Ingredients

1/2 cup water
1/4 cup margarine
1/2 cup sifted flour
2 eggs
2 tablespoons margarine
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

Steps:

For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.
Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.
Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.
Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.
For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

Nutrition Facts : Calories 158.5, FatContent 6.8, SaturatedFatContent 2.2, CholesterolContent 64.4, SodiumContent 175, CarbohydrateContent 21, FiberContent 0.2, SugarContent 12.6, ProteinContent 3.4

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