FRENCH CUSTARD FILLING

FRENCH CUSTARD FILLING 1/3 c. sugar 1 tbsp. all-purpose flour 1 tbsp. cornstarch 1/4 tsp. salt 1 1/2 c. milk 1 slightly beaten egg yolk 1 tsp. vanilla 1/2 c. whipping cream, whipped

In saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in milk. Cook and stir until mixture thickens and boils; cook and stir 2 to 3 minutes longer. Stir a little hot mixture into egg yolk; return to hot mixture. Cook and stir until mixture just boils. Add vanilla; cool. Beat smooth and fold in whipped cream. May be used to fill eclairs or cream puffs.

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