Vanilla creme

Yield: 1 Recipe

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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