Peach cream filling

Yield: 6 Servings

Measure Ingredient
180 grams (3/4 cup) reconstituted dried peaches (measure after soaking)
6 tablespoons Brown sugar
3 tablespoons Cornflour (cornstarch) or 1 1/2 Tbs arrowroot
⅛ teaspoon Salt
½ teaspoon Vanilla flavoring
1 large Egg
250 millilitres (1 cup) scalded milk
2 tablespoons Butter
125 \N (1/2 cup) chopped nuts (optional)

(or apricot or pear or pineapple or apple) Combine all dry ingredients and them mix with slightly beaten egg.

Stir in just enough hot milk to make a thin paste. Add to the rest of the hot milk and cook over boiling water 5 minutes, stirring constantly. Add butter, cool, and fold in chopped fruit. Now cook for another 10 minutes (it may not take this long) until the mixture is thick, stirring constantly. Add vanilla, and use as a filling for cream puffs, cakes, or topping for spice cake.

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