Custard flower pastry cups

RICH CUSTARD FILLING 1/3 c. flour 1/2 c. sugar 2 c. milk

4 egg yolks or 2 eggs, beaten 2 tsp. vanilla or other flavoring Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little over half of mixture into eggs or yolks. Blend into hot mixture in sauce pan. Bring just to boil.

Fill pastry cups For custard sauces for cakes, etc. Thin to desired consistency with 1 1/2 to 2 cups milk. Makes 1 quart.

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