Vanilla Cream (for Boston Cream Pie Cupcakes) Recipe
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This recipe for Vanilla Cream (for Boston Cream Pie Cupcakes), by Tina Rubio, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large egg yolks 1/4 c sugar 2 tbsp plus 1/2 tsp cornstarch a pinch of salt 1 c milk 1/2 tsp vanilla
Whisk yolks till smooth. Mix sugar, cornstarch and salt in mid. sauce pan. Add milk slowly and cook on med. heat till thickens. Pout 1/3 of milk mixture in yolks. Mix well. Return to saucepan and cook over med. heat till thick. Add vanilla. Refrigerate till cold, about1 hr. Can be kept for up to 2 days.
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