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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vanilla Cream Recipe

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This recipe for Vanilla Cream is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
3/4 c. Sugar
1/4 c. Cornstarch
2 1/2 c. Half & half or milk
1 TB butter
1 1/2 tsp vanilla
Directions:
Directions:
In a medium saucepan, combine sugar & cornstarch
Gradually add half & half/ milk, stirring with a whisk to prevent lumps
Cook, stirring constantly over medium heat ( not higher!) until thickened & bubbly
Reduce heat to low & cook 2 minutes longer
Take off heat, remove about 1/2 cup of hot mix & mix into beaten eggs
Stir this mix into rest of filling still whisking constantly.
Very important NOT to add eggs directly to hot mix or they will scramble & make lumps!!
Bring to another gentle boil then reduce heat & cook, stirring constantly, for 2 more minutes.
Remove from heat & add vanilla & butter.
Pour into a baked pie shell
Cover with waxed paper or plastic wrap before skin forms on top

FOR BANANA cream pie- slice up enough bananas to cover bottom of pie shell, then pour filling over top, covering all fruit.
FOR COCONUT cream pie - add I cup of shredded coconut when adding butter & vanilla
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Hour more or less
Personal Notes:
Personal Notes:
This is the BEST pie filling but to make it you must be uninterrupted & not distracted by anything else. MUST constantly stir mixture & use lower heat settings to be successful.
It's worth the effort tho!!

 

 

 

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