vanilla creme
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| Measure | Ingredient |
|---|---|
| 1 quart | Milk |
| ¾ cup | Sugar |
| 3 | Eggs; beaten |
| ½ cup | Cornstarch |
| 1 pinch | Salt |
| 1 teaspoon | Vanilla |
| 8 ounces | Frozen whipped topping thawed |
In a saucepan, slowly bring 3 cups of the milk and sugar to a boil.
Combine the remaining 1 cup of milk, eggs and, cornstarch add to milk sugar mixture, stirring until thicken. Mix in salt and vanilla. Cool in refrigerator. Fold in whipped cream. Fill Puff Shells. Makes 5-6 cups filling.
Recipes demonstrated by Nanakuli High School Food Service students Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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