Recipes > Desserts > Icings & Fillings > Cream Icings & Fillings > Cream Filling

Cream Filling


  • yolks of 5 eggs
  • 1/2 cupful of sugar
  • 1 heaping tablespoonful of cornstarch
  • 2 cupfuls of boiling milk
  • flavoring


Beat well together the yolks, sugar, and cornstarch; dilute it with the boiling milk, and stir it over the fire until thickened; then remove, add the flavoring, and let it cool. If coffee flavoring is wanted, use one half black coffee and one half milk. If chocolate, melt three or four ounces and add it to the custard.


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The Century Cook Book (1901).

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